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Journal: Appl. Sci., 2025
Volume: 15
Number: 4417

Article: The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products
Authors: by Adrian Măzărel, Raluca-Ștefania Rădoi-Encea, Vasile Pădureanu, Alina Maier and Florentina Matei
Link: https://www.mdpi.com/2076-3417/15/8/4417

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