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HARVARD Citation
Li, X. et al. (n.d.). Analysis of fishy taint in duck eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor. Poultry science. pp. 5198-5207. [Online].
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Li, X. et al. (n.d.). Analysis of fishy taint in duck eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor. Poultry science. pp. 5198-5207. [Online].