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Preservation of fish by embedment in Sphagnum moss, peat or holocellulose: experimental proof of the oxopolysaccharidic nature of the preservative substance and of its antimicrobial and tanning action

Author:

K.Y Børsheim,B.E Christensen,T.J Painter

Publication:

Innovative Food Science & Emerging Technologies

Publisher:

Elsevier

Date:

March 2001

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