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Steiner-Asiedu, M., Julshamn, K., & Lie, Ø. (1991). Effect of Local Processing Methods (Cooking, Frying and Smoking) on Three Fish Species from Ghana: Part I. Proximate Composition, Fatty Acids, Minerals, Trace Elements and Vitamins. Food Chemistry, 40, 309-321.
https://doi.org/10.1016/0308-8146(91)90115-5

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