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Lei Qin
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The First Report on Fin Rot Disease of Cultured Turbot Scophthalmus maximus in C...
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Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected...
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Related Subjects
Aquatic Science
Cooking method
Food processing and manufacture
Nutrition. Foods and food supply
TP368-456
TX341-641
fatty acids
flavor
turbot
volatile compounds
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