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Journal: Molecules, 2020
Volume: 25
Number: 5661
Article:
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products
Authors:
by
Artur Głuchowski, Ewa Czarniecka-Skubina and Jarosława Rutkowska
Link:
https://www.mdpi.com/1420-3049/25/23/5661
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