A Review on Fish Lipid: Composition and Changes During Cooking Methods

标题
A Review on Fish Lipid: Composition and Changes During Cooking Methods
作者
关键词
-
出版物
Journal of Aquatic Food Product Technology
Volume 20, Issue 4, Pages 379-390
出版商
Informa UK Limited
发表日期
2011-10-18
DOI
10.1080/10498850.2011.576449

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