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Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

✍ Scribed by S. Cakli; B. Kilinc; A. Cadun; T. Dincer; S. Tolasa

No coin nor oath required. For personal study only.

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