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    Effects of frying and baking processing conditions changes on biogenic amines and volatile components in Jumbo squid (Dosidicus gigas)
    by Lai, K., Miao, J., Ning, H., Qiu, H., Qu, Y.
    Published 2022
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    Development of model fermented fish sausage from New Zealand marine species
    by Khem, Sarim
    Published 2010
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