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Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked

JOURNAL OF FOOD SCIENCE [2020]
Song Gao, Dapeng Li, Hui Hong, Rui Shu, Hao Cheng, Yongkang Luo
PMID: 33118641 [10.1111/1750-3841.15506]
MATERIALS

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