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Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

✍ Scribed by E González-Fandos; M.C Garcı́a-Linares; A Villarino-Rodrı́guez; M.T Garcı́a-Arias; M.C Garcı́a-Fernández

No coin nor oath required. For personal study only.

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