EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2011.00626.x/fullpdf
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