LIPID CLASSES AND THEIR FATTY-ACIDS AT DIFFERENT LOCI OF ALBACORE (THUNNUS-ALALUNGA) - EFFECTS OF PRECOOKING

被引：41

作者：

GALLARDO, JM

AUBOURG, SP

PEREZMARTIN, RI

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 04期

关键词：

D O I：

10.1021/jf00088a053

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1060 / 1064

页数：5

共 22 条

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