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Effects of cooking on the fatty acids of three freshwater fish species

✍ Scribed by J.J. Ågren; O. Hänninen

Publisher: Elsevier Science
Year: 1993
Tongue: English
Weight: 470 KB
Volume: 46
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(93)90008-4

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