Studies on the variations in chemical constituents of cultured red sea bream. V. Comparison of the fatty acid compositions in cultured red sea bream differing in the localities and culture methods, and those in wild fish.
- 1 January 1989
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 55 (5) , 847-852
- https://doi.org/10.2331/suisan.55.847
Abstract
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