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This page is a summary of: Analysis of Triphenylmethane Dye Residues and their Leuco‐Forms in Frozen Fish by LC‐MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal, Journal of Food Science, January 2019, Wiley,
DOI: 10.1111/1750-3841.14434.
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