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L. Asghari, F. Zeynali and M. A. Sahari Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: changes in fatty acids, total protein, and minerals Journal of Applied Ichthyology 29

Version of Record online: 10 APR 2013 | DOI: 10.1111/jai.12212

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