Comparison of Lipid Content and Fatty Acid Composition in the Edible Meat of Wild and Cultured Freshwater and Marine Fish and Shrimps from China

Published 2011 View Full Article

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Title
Comparison of Lipid Content and Fatty Acid Composition in the Edible Meat of Wild and Cultured Freshwater and Marine Fish and Shrimps from China
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 59, Issue 5, Pages 1871-1881
Publisher
American Chemical Society (ACS)
Online
2011-02-04
DOI
10.1021/jf104154q

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