Changes in the quantitative and qualitative composition of fat from fish, due to seasonality and industrial and culinary processing.
- Varela, G.
- Pérez, M.
- Ruiz-Roso, B.
Zeitschrift:
Bibliotheca nutritio et dieta
ISSN: 0067-8198
Datum der Publikation: 1990
Seiten: 104-109
Art: Rezension