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Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked Products

✍ Scribed by T. Mørkøre; J.L. Vallet; M. Cardinal; M.C. Gomez-Guillen; P. Montero; O.J. Torrissen; R. Nortvedt; S. Sigurgisladottir; M.S. Thomassen

No coin nor oath required. For personal study only.

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