and fish. determining the freshness of a product is performed by measuring the well-known nucleotide freshness indices ki, fr, h with possible extrapolation to indices k, p and q. all these markers are suitable for early spoilage prevention in comparison to indicators used for determining already spoiled...
and fish. determining the freshness of a product is performed by measuring the well-known nucleotide freshness indices ki, fr, h with possible extrapolation to indices k, p and q. all these markers are suitable for early spoilage prevention in comparison to indicators used for determining already spoiled...
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