Mechanisms for the formation of volatiles in fresh seafood flavors /
by David Brian Josephson.

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Main Author: Josephson, David Brian.
Language(s): English
Published: 1987.
Note: Vita.
Typescript.
Physical Description: 2 v. (xxiii, 422 leaves) : ill. ; 29 cm.
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Item Link	Original Source
Limited (search only) v.1	University of Wisconsin - Madison
Limited (search only) v.2	University of Wisconsin - Madison

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