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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.
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