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The impact of gravading process on the quality of carp fillets (Cyprinus carpio): sensory, microbiological, protein profiles and textural changes

Crossref DOI link: https://doi.org/10.1007/s00003-017-1106-0

Published Online: 2017-04-18

Published Print: 2017-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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