Effect of six different cooking techniques in the nutritional composition of two fish species previously selected as optimal for renal patient’s diet
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ID: 1784
2014
| Reference Key |
castrogonzlez2014effectjournal
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|---|---|
| Authors | Castro-González I. |
| Journal | Journal of food science and technology |
| Year | 2014 |
| DOI | 10.1007/s13197-014-1474-8 |
| URL | |
| Keywords | Keywords not found |
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