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The effect of different kinds of chitosans and cooking methods on the formation of heterocyclic aromatic amines in huso (Huso huso) fillet |
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| Authors: | Hojat Mirsadeghi Alireza Alishahi Mahdi Ojagh Parastoo Pourashouri |
| Affiliation: | Department of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran |
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