Compositions of fatty acids in the lipids of masu salmon and pink salmon, and latter canned flesh.
- 1 January 1989
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 55 (9) , 1655-1660
- https://doi.org/10.2331/suisan.55.1655
Abstract
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