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Journal: Foods, 2022
Volume: 11
Number: 1987

Article: The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines
Authors: by Zuzana Reblová, Santiago P. Aubourg and Jan Pokorný
Link: https://www.mdpi.com/2304-8158/11/13/1987

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