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Changes in Fatty Acid Composition during the Cookings of Coho Salmon
1988
Journal of Japan Oil Chemists' Society
Preserved Fulltext
Sanriku-cho, Kesen-gun, Iwate-ken) * Iwate Prefectual Fisheries Experimental Station (Shinhama-cho, Kamaishi-shi) The fatty acid composition of lipids in cuts of coho salmon was examined by GLC, before and
doi:10.5650/jos1956.37.663
fatcat:lk34y7qyfbaw7n6xuqsgmbnasy