Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)

Published 2019 View Full Article

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Title
Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)
Authors
Keywords
-
Journal
GRASAS Y ACEITES
Volume 70, Issue 4, Pages 324
Publisher
Departmento de Publicaciones del CSIC
Online
2019-07-17
DOI
10.3989/gya.1045182

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