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Journal: Foods, 2018
Volume: 7
Number: 46
46
Article: Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish
Authors: by Peter J. Bechtel, John M. Bland, Kristin Woods, Jeanne M. Lea, Suzanne S. Brashear, Stephen M. Boue, Kim W. Daigle and Karen L. Bett-Garber
Link: https://www.mdpi.com/2304-8158/7/4/46

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