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    Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium

    Oxidative Stability and Antioxidant Activity in Canned Eels: Effect of Processing and Filling Medium by Lucía Gómez-Limia, Nicolás Moya Sanmartín, Javier Carballo, Rubén Domínguez, José M. Lorenzo, Sidonia Martínez

    Published 2021-04-01
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