Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 

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Title
Effect of the way of cooking on contents of essential polyunsaturated fatty acids in filets of zander 
Authors
Keywords
-
Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 32, Issue No. 3, Pages 226-231
Publisher
Czech Academy of Agricultural Sciences
Online
2018-02-11
DOI
10.17221/365/2013-cjfs

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