Studies on the Variations in Chemical Constituents of Cultured Red Sea Bream. V. Comparison of the Fatty Acid Compositions in Cultured Red Sea Bream Differing in the Localities and Culture Methods, and Those in Wild Fish.
Nippon Suisan Gakkaishi - Japan
doi 10.2331/suisan.55.847
Full Text
Open PDFAbstract
Available in full text
Categories
Date
January 1, 1989
Authors
Publisher
Japanese Society of Fisheries Science