Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region

Published 2014 View Full Article

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Title
Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 544-550
Publisher
Elsevier BV
Online
2014-05-09
DOI
10.1016/j.foodchem.2014.04.104

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