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. 2013 Sep 12;52(3):1372–1382. doi: 10.1007/s13197-013-1163-z

Fig. 3.

Fig. 3

Scanning electron micrographs of fish oil fortified (FO) cheese samples during 0 (b), 30 (d), and 60 (f) days of storage time and fish oil powder (FOP) fortified cheese samples during 0 (a), 30 (c) and 60 (e) days of storage time. Magnification level is ×1000