TOTAL LIPIDS AND NUTRITIONALLY IMPORTANT FATTY-ACIDS OF SOME NOVA-SCOTIA FISH AND SHELLFISH FOOD-PRODUCTS

被引：30

作者：

ACKMAN, RG

MCLEOD, C

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(88)70974-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：390 / 398

页数：9

共 81 条

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[3]

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[7]

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[8] NEWFOUNDLAND CAPELIN LIPIDS - FATTY ACID COMPOSITION AND ALTERATIONS DURING FROZEN STORAGE [J].

ACKMAN, RG ;

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ADAMS, DR .

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[9] FATTY ACID COMPOSITION OF DECAPOD SHRIMP PANDALUS BOREALIS IN RELATION TO THAT OF EUPHAUSID MEGANYCTIPHANES NORVEGICA [J].

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[10]

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