How to cite this article:
M. Kayim and E. Can, 2010. The pH and Total Fat Values of Fish Meat in Different Iced Storage Period. Asian Journal of Animal and Veterinary Advances, 5: 346-348.
DOI: 10.3923/ajava.2010.346.348
URL: https://scialert.net/abstract/?doi=ajava.2010.346.348
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