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Journal: Molecules, 2020
Volume: 25
Number: 4978
Article:
Quantification of Cooking Method Effect on COP Content in Meat Types Using Triple Quadrupole GC-MS/MS
Authors:
by
Shazamawati Zam Hashari, Alina Abdul Rahim, Goh Yong Meng and Suriya Kumari Ramiah
Link:
https://www.mdpi.com/1420-3049/25/21/4978
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