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Quantification of fatty acids in salmon fillets conserved by different methods.

Authors :
Menoci Gonçalves, Renata
Fernandes Montanher, Paula
Carbonera, Fabiana
Petenuci, Maria Eugênia
da Silveira, Roberta
Visentainer, Jesuí Vergílio
Source :
Acta Scientiarum: Technology; Oct-Dec2017, Vol. 39 Issue 4, p403-407, 5p
Publication Year :
2017

Abstract

<i>Copyright of Acta Scientiarum: Technology is the property of Universidade Estadual de Maringa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
English
ISSN :
18062563
Volume :
39
Issue :
4
Database :
Complementary Index
Journal :
Acta Scientiarum: Technology
Publication Type :
Academic Journal
Accession number :
125471020
Full Text :
https://doi.org/10.4025/actascitechnol.v39i4.30220