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COMPOSITION OF FOODS/FEEDS/BIOBASED PRODUCTS - Comparison of Volatile Components in Dried Scallops (Chlamys farreri and Patinopecten yessoensis) Prepared by Boiling and Steaming Methods/ / Chung, Hau Yin / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 192-202p. / 2001
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