Edibility of Fish Oil, deodorized by the Process of Aeration

Open Access

Publisher Website

1 January 1951

journal article
Published by Japanese Society of Nutrition and Food Science in Eiyo to Shokuryo

Vol. 3 (4-5), 139-144
https://doi.org/10.4327/jsnfs1949.3.139

Abstract

No abstract available

Keywords

Cited by 2 articles