Phospholipids of marine origin. III.—The pilchard (Sardina ocellata, Jenyns) with particular reference to oxidation in pilchard meal manufacture
- 1 August 1966
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (8), 385-388
- https://doi.org/10.1002/jsfa.2740170810
Abstract
No abstract availableKeywords
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- Pilchard Oil: An Analysis for Component Fatty Acids with Particular Reference to the C24 Chain LengthJournal of the Fisheries Research Board of Canada, 1964
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