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Journal: Foods, 2019
Volume: 8
Number: 323

Article: Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
Authors: by Artur Głuchowski, Ewa Czarniecka-Skubina, Grażyna Wasiak-Zys and Dorota Nowak
Link: https://www.mdpi.com/2304-8158/8/8/323

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