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    The impact of lipid content, cooking and reheating on volatile compounds found in Narrow - barred Spanish mackerel (Scomberomorous commerson)

    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 2011
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