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Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
Jucieli Weber, Vivian C. Bochi, Cristiane P. Ribeiro, André de M. Victório, Tatiana EmanuelliVolume:
106
Year:
2008
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2007.05.052
File:
PDF, 291 KB
english, 2008