|
|||||
|
|
Effects of cooking on the fatty acid composition of the lipids of various species of frozen fish. II. Free fatty acid composition |
|
| Authors: | G B Quaglia M Audisio G Fabriani A Fidanza |
| Abstract: | |
| Keywords: | |
|
||||||||||||||||
|
||||||||||||||||
|
||||||||||||||||
|
|
|
|
| 设为首页 | 免责声明 | 关于勤云 | 加入收藏 |
|
Copyright©北京勤云科技发展有限公司 京ICP备09084417号 |