Statistics for Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets.
Total visits
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| Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets. | 110 |
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| May 2024 | 0 |
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| ARTIGO_EffectCookingMethod.pdf(legacy) | 430 |
| ARTIGO_EffectCookingMethod.pdf | 110 |
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