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Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 495, doi. 10.3390/foods10030495
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Vibrational spectroscopy and biochemical changes in silver carp as related to quality of washed mince.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6462, doi. 10.1002/jsfa.9925
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- Article