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The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson) by Rahimabadi, Eshagh Zakipour, Bakar, Jamilah, Che Man, Yaakob, Abdul Hamid, N., Arshadi, Ali
Published 2011Get full text
Get full text
Get full text
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