THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS - Egyptian Knowledge Bank - troweb

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THE UTILIZATION OF COMMON CARP (CYPRINUS CARP10) IN THE PRODUCTION OF FISH BURGER, AND CONTROLLING LIPID OXIDATION BY USING SYNTHETIC AND NATURAL ANTIOXIDANTS

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Last updated: 04 Jan 2025

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