MORUF, Olatunji R.
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Vol 17, No 3 (2018) - Articles
CHEMICAL BIO-COMPOUNDS AND FUNCTIONAL PROPERTIES OF RAW AND PROCESSED CUTTLEFISH, Sepia officinalis (MOLLUSCA: CEPHALOPODA)
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
Print ISSN: 2068 - 6609