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Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar)
by
ERDEM, Ömer Alper
,
DİNÇER
,
Tolga
Published in
Ege Journal of Fisheries and Aquatic Sciences
(2023)
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Related Subjects
Fisheries Technologies
Heat treatment;Atlantic salmon;omega-3;oven-baking;steaming
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