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Journal: MoleculesVolume: 25Number: 4978
Article: Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS
  • Authors:
  • Shazamawati Zam Hashari1,
  • Alina Abdul Rahim1 and
  • Goh Yong Meng2,3
  • et al.
Link: https://www.mdpi.com/1420-3049/25/21/4978

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