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The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics
Shane Redfern, Maria Dermiki, Shelley Fox, Ronan Lordan, Katie Shiels, Sushanta Kumar Saha, Alexandros Tsoupras, Ioannis Zabetakis
Research output: Contribution to journal › Article › peer-review
26
Citations
(Scopus)