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Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

✍ Scribed by M.T. Garcı́a-Arias; E. Álvarez Pontes; M.C. Garcı́a-Linares; M.C. Garcı́a-Fernández; F.J. Sánchez-Muniz

No coin nor oath required. For personal study only.

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