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Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extractXUJIAN QIU; SHENGJUN CHEN; GUANGMING LIU et al.Food chemistry. 2014, Vol 162, pp 156-160, issn 0308-8146, 5 p.Article

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