Effect of infrared assisted microwave cooking on fatty acid composition and lipid quality of Atlantic salmon Salmo salar
Main Authors: | , , , , |
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Format: | Conference Object |
Language: | English |
Published: |
2014
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Subjects: | |
Online Access: | https://avesis.kocaeli.edu.tr/publication/details/d8ca235b-bb18-4152-8ef7-72212ca0b0f6/oai |
Description not available. |