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-tyylinen lähdeviittausPoh, 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-viitePoh, 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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