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Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar )

✍ Scribed by Şengör, Gülgün F. Ünal; Alakavuk, Didem Üçok; Tosun, Ş. Yasemin

No coin nor oath required. For personal study only.

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