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Freshness Assessments of Moroccan Sardine (Sardina pilchardus): Comparison of Overall Sensory Changes to Instrumentally Determined Volatiles
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Solid-Phase Microextraction Method Development for Headspace Analysis of Volatile Flavor Compounds
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Physical, Chemical and Sensory Analyses of Freshly Harvested Sardines(Sardina pilchardus)Stored at 4°C
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