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Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

✍ Scribed by Harun Uran, Nalan Gokoglu

Book ID: 120715257
Publisher: Springer-Verlag
Year: 2011
Tongue: English
Weight: 184 KB
Volume: 51
Category: Article
ISSN: 0022-1155
DOI: 10.1007/s13197-011-0551-5

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