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Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar )

✍ Scribed by Al-Saghir, Sabri; Thurner, Karin; Wagner, Karl-Heinz; Frisch, Georg; Luf, Wolfgang; Razzazi-Fazeli, Ebrahim; Elmadfa, Ibrahim

No coin nor oath required. For personal study only.

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