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Gayo, J., Hale, S. A., & Blanchard, S. M. (2006). Quantitative analysis and detection of adulteration in crab meat using visible and near-infrared spectroscopy. Journal of Agricultural and Food Chemistry, 54(4), 1130–1136. https://doi.org/10.1021/jf051636i

10.1021/jf051636i
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