The use of smoke in the preparation of smoked haddock with particular reference to the significance of formaldehyde
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| Format: | Others |
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ScholarWorks@UMass Amherst
1932
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| Online Access: | https://scholarworks.umass.edu/theses/1574 https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2710&context=theses |