Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

出版年份 2008 全文链接

标题

作者

关键词

出版物

Volume 86, Issue 3, Pages 163-166

出版商

Elsevier BV

发表日期

2008-08-30

DOI

10.1016/j.fbp.2007.10.004

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