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A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
by
David D. Kitts
,
Anubhav Pratap-Singh
,
Anika Singh
,
Xiumin Chen
,
Siyun Wang
Published in
Foods
(2022)
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A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
by
David D. Kitts
,
Anubhav Pratap-Singh
,
Anika Singh
,
Xiumin Chen
,
Siyun Wang
Published in
Foods
(2022)
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First Nation’s smoke processing
fish
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lipid oxidation
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nutritional quality
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