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1 Ergebnisse
1
Effect of Different Cooking Methods on Lipid Content and Fa..:
Francesca Biandolino
;
Isabella Parlapiano
;
Giuseppe Denti
..
Foods of Marine Origin. , 2021
Link:
https://doi.org/10.3390/foods10020416
RT Journal T1
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2304-8158_10_2_416_&Exemplar=1&LAN=DE A1 Francesca Biandolino A1 Isabella Parlapiano A1 Giuseppe Denti A1 Veronica Di Nardo A1 Ermelinda Prato PB Multidisciplinary Digital Publishing Institute YR 2021 K1 mussels K1 cooking K1 lipids K1 fatty acids K1 nutritional quality indices K1 Mediterranean Sea JF Foods of Marine Origin LK http://dx.doi.org/https://doi.org/10.3390/foods10020416 DO https://doi.org/10.3390/foods10020416 SF ELIB - SuUB Bremen
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