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Su, Xiao and Babb, Joanne R (2007) The effect of cooking process on the total lipid and n-3 LC-PUFA contents of Australian Bass Strait scallops, Pecten fumatus. Asia Pacific Journal of Clinical Nutrition, 16 (Supp1 ). pp. 407-411. ISSN 0964-7058 (print), 1440-6047 (online)