Nutritional and chemical changes in the lipid fraction of stored anti-oxidant-treated and untreated herring meals. /Incl. Discussion/ /52580/.
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| Main Authors: | , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1962
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| Subjects: | FISH MEAL, HERRINGS, LIPIDS, CHEMICAL COMPOSITION, NUTRITIVE VALUE, FARINE DE POISSON, HARENG, COMPOSITION CHIMIQUE, VALEUR NUTRITIVE, HARINA DE PESCADO, ARENQUE, COMPOSICION QUIMICA, VALOR NUTRITIVO, |
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