Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup
Jurnal Pengolahan Hasil Perikanan Indonesia
doi 10.17844/jphpi.v18i2.10611
Full Text
Open PDFAbstract
Available in full text
Date
November 23, 2015
Authors
Publisher
Indonesian Society Fisheries Product Processing