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.
Revue:
Bibliotheca nutritio et dieta
ISSN: 0067-8198
Année de publication: 1990
Pages: 104-109
Type: Révision