Cite
HARVARD Citation
Redfern, S. et al. (2021). The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food research international. p. . [Online].
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Redfern, S. et al. (2021). The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food research international. p. . [Online].