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Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) filletGholamreza Razeghian Rostami, Masoud Hedayatifard, Hassan Nasrollahzadeh Saravi, Reza Safari, Sharareh Firouzkandian, Vahid Ranjbar
Abstract - Full Text (PDF)