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The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)
Bahar TokurVolume:
42
Year:
2007
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.2006.01298.x
File:
PDF, 491 KB
english, 2007