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Murray, B.P.; Stanley, D.W.; Gill, T.A. . (1980). Improved Utilization of Fish Protein – Co-extrusion of Mechanically Deboned Salted Minced Fish. Canadian Institute of Food Science and Technology Journal, 13(3), 125–130. doi:10.1016/S0315-5463(80)73351-5 
An interview with Sci-Hub Founder Alexandra Elbakyan,Who exactly should pay for academic research