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Madeira, Karen
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Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
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Madeira
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Karen
Published 1984
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Turbot Fillet Sections Cooked by Microwave and Conventional Heating Methods: Objective and Sensory Evaluation
by
MADEIRA
,
KAREN
,
PENFIELD, MARJORIE P.
Published in
Journal of Food Science
(1985)
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