EFFECT OF SUNDRYING ON THE PROXIMATE COMPOSITION AND LIPID CHARACTERISTICS OF 2 FRESH-WATER CLUPEIDS

被引：5
作者：
BALOGUN, AM
机构：
来源：
FOOD CHEMISTRY | 1988年 / 27卷 / 01期
关键词：
D O I：
10.1016/0308-8146(88)90031-3
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：1 / 11
页数：11
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