Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

出版年份 2009 全文链接

标题

Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

作者

关键词

-

出版物

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volume 89, Issue 9, Pages 1481-1489

出版商

Wiley

发表日期

2009-05-11

DOI

10.1002/jsfa.3612

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