The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR
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2016
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| Reference Key |
nievaechevarra2016thefood
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|---|---|
| Authors | Nieva-Echevarría B. |
| Journal | food research international |
| Year | 2016 |
| DOI | 10.1016/j.foodres.2016.03.033 |
| URL | |
| Keywords | Keywords not found |
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