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Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout ( Oncorhynchus mykiss ) After Ice Storage

✍ Scribed by Green-Petersen, Ditte; Hyldig, Grethe; Jacobsen, Charlotte; Baron, Caroline P.; Lund, Ivar; Hauch Nielsen, Henrik; Jokumsen, Alfred

No coin nor oath required. For personal study only.

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