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Zdzislaw Domiszewski Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids International Journal of Food Science & Technology 48

Article first published online: 28 NOV 2012 | DOI: 10.1111/ijfs.12028

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