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Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)
by
Tosun, S. Yasemin
,
Sengor, Gülgün Fatma
,
Alakavuk, Didem Ucok
Published in
Journal of Aquatic Food Product Technology
(2013)
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GIDA BİLİMİ VE TEKNOLOJİSİ
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