Flavor and Aroma of Fish Taken from Four Fresh-Water Sources

• 1 April 1961
• journal article
• Published by Oxford University Press (OUP) in Transactions of the American Fisheries Society
• Vol. 90  (2) , 175-180
• https://doi.org/10.1577/1548-8659(1961)90[175:faaoft]2.0.co;2

Abstract