(PDF) Changes in Amount of EPA and DHA During the

Changes in Amount of EPA and DHA During the Preparation of Fried-Kamaboko.

Nippon Suisan Gakkaishi - Japan

doi 10.2331/suisan.60.391

Full Text

Abstract

Available in full text

Categories

Aquatic Science

Date

January 1, 1994

Authors

Sigeru Nakajima

Itaru Matsushita

Jun-ichiro Ninomiya

Yoshinobu Hiraoka

Takahide Tsuchiya

Publisher

Japanese Society of Fisheries Science

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