Published January 1, 2010
| Version v1
Journal article
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Effect of frying, grilling and steaming on amino-acid composition of marine fishes
Creators
- 1. Istanbul Univ, Fac Fisheries, Dept Seafood Proc & Qual Control, Istanbul, Turkey
- 2. TUBITAK Marmara Res Ctr, Food Inst, Gebze, Turkey
Description
Öz bulunamadı.
Files
bib-6921a0a9-2ae1-4cf4-bff0-7270c06680a0.txt
Files
(189 Bytes)
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