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Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin

FOOD CHEMISTRY (2010)

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Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin

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