Changes in amino acid and fatty acid composition during shelf‐life of marinated fish

By Ö. Özden. 2005

139 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/f9eff75e951a1100e49b445bd1127d755a56e35f