Edibility of Fish Oil, deodorized by the Process of Aeration

• 1 January 1951
• journal article
• Published by Japanese Society of Nutrition and Food Science in Eiyo to Shokuryo
• Vol. 3  (4-5) , 139-144
• https://doi.org/10.4327/jsnfs1949.3.139

Abstract

Keywords

• FISH OIL
• EDIBILITY OF FISH
• PROCESS OF AERATION
• DEODORIZED BY THE PROCESS