The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of marinated sea bream (Sparus aurata L., 1758) için istatistikler
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| The effect of different application methods of sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) on nutritional composition, fatty acids and TBARS values of marinated sea bream (Sparus aurata L., 1758) | 0 |
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