The Free Fatty Acid Content of Fish Oil, Part IV: Rates of Free Fatty Acid Formation from Phospholipids and Neutral Lipids in Anchovy (Engraulis capensis) Stored at Various Temperatures
Author:
- 1 January 1995
- journal article
- Published by Wiley in Chemische Umschau auf dem Gebiet der Fette, Oele, Wachse und Harze
- Vol. 97 (9) , 341-346
Abstract
No abstract availableKeywords
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