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    The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil

    The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil by Ramezani, Fard E., Romano, N., Goh, Y. M., Oskoueian, E., Ehteshami, Fariborz, Ebrahimi, M.

    Published 2015
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