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Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples

Jale Çatak; Reyhan Çaman; Zafer Ceylan
Journal of Aquatic Food Product Technology · Vol. 29, Issue 10 · pp. 981-989 · 2020

Abstract

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Bibliographic Information

JournalJournal of Aquatic Food Product Technology
PublisherTaylor & Francis
Publication Date2020-11-25
Publication Year2020
Volume29
Issue10
Pages981-989
Document TypeJournal Article
Print ISSN1049-8850
eISSN1547-0636
DOI10.1080/10498850.2020.1827113

Access Information

NARA Access Coverage2010-05-10~Current
Journal Homepagehttps://www.tandfonline.com/journals/wafp20
Publisher PageOpen Publisher Page
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