CHANGES IN THE CHARACTERISTICS OF ROHU FISH (LABEO ROHITA) SAUSAGE DURING STORAGE AT DIFFERENT TEMPERATURES
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00188.x/fullpdf
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1. The protective effect of fish n-3 fatty acids on cerebral ischemia in rat hippocampus
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