CiNiimetadata only
Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (<i>Salmo salar</i>)
medicine, public health, health science
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 384229
Retrieved via
Conceptio — every document is proof-bundled with source, license, and retrieval metadata.