STABILITY of LIPIDS and OMEGA-3 FATTY ACIDS DURING FROZEN...

Journal of Food Processing and Preservation 1991 Vol. 15; Iss. 3

STABILITY of LIPIDS and OMEGA-3 FATTY ACIDS DURING FROZEN STORAGE of ATLANTIC SALMON

SHERILYN M. POLVI, ROBERT G. ACKMAN, SANTOSH P. LALL, RICHARD L. SAUNDERS
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Volume:
15
Year:
1991
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4549.1991.tb00164.x
File:
PDF, 659 KB
english, 1991
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