Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring
Bożena Regulska-Ilow, Rafał IlowVolume:
46
Year:
2002
Language:
english
Pages:
6
DOI:
10.1002/1521-3803(20021101)46:63.0.co;2-l
File:
PDF, 417 KB
english, 2002