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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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