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May 31, 2005Journal of the Science of Food and Agriculture

Changes in amino acid and fatty acid composition during shelf‐life of marinated fish

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ÖÖÖzkan ÖzdenMEF University

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Özkan Özden (2005) studied this question.

synapsesocial.com/papers/6a999879c1da79a4e354cc90https://doi.org/10.1002/jsfa.2207
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Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

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