Changes in macronutrient concentrations in tambaqui fish (on %DM basis) due to brining and drying at seven different temperatures (30, 35, 40, 45, 50, 55 and 60°C).
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Changes in macronutrient concentrations in tambaqui fish (on %DM basis) due to brining and drying at seven different temperatures (30, 35, 40, 45, 50, 55 and 60°C).
创建时间：
2024-04-16
