THE FREE FATTY-ACID CONTENT OF FISH OIL - AN ANALYSIS OF ANCHOVY LIPIDS AT DIFFERENT STAGES IN THE MANUFACTURE OF ANCHOVY MEAL AND OIL

被引：18
作者：
DEKONING, AJ
MILKOVITCH, S
FICK, M
WESSELS, JPH
机构：
来源：
FETTE SEIFEN ANSTRICHMITTEL | 1986年 / 88卷 / 10期
关键词：
D O I：
10.1002/lipi.19860881009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：404 / 406
页数：3
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