✦ LIBER ✦
Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling
✍ Scribed by T. Saldanha; M.T. Benassi; N. Bragagnolo
- Book ID
- 116726184
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 337 KB
- Volume
- 41
- Category
- Article
- ISSN
- 1096-1127
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