Polyunsaturated fatty acid contents of some traditional fish and shrimp paste condiments of the Philippines
- 30 September 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 75 (2) , 155-158
- https://doi.org/10.1016/s0308-8146(01)00126-1
Abstract
No abstract availableKeywords
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