Poh, Y. C. (2018). Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets. Science Society of Thailand under the Patronage of His Majesty the King.
Chicago Style CitationPoh, Yee Choo. Cooking Methods Affect Total Fatty Acid Composition and Retention of DHA and EPA in Selected Fish Fillets. Science Society of Thailand under the Patronage of His Majesty the King, 2018.
MLA CitationPoh, Yee Choo. Cooking Methods Affect Total Fatty Acid Composition and Retention of DHA and EPA in Selected Fish Fillets. Science Society of Thailand under the Patronage of His Majesty the King, 2018.
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