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About this Agricultural and Biological Sciences article
Effects of Cooking on the Fatty Acids of Three Freshwater Fish Species by J.J. Ågren; O. Hänninen is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- J.J. Ågren; O. Hänninen
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 1993
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)