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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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