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Arndt, R.E., Hardy, R.W., Sugiura, S.H. and Dong, F.M. (1999) Effects of heat treatment and substitution level on palatability and nutritional value of soy defatted flour for coho salmon, Oncorhynchus kisutch. Aquaculture, 180, 129-145. doi:10.1016/S0044-8486(99)00186-6

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