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.
Stile di citazione ChicagoPoh, 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.
Citazione MLAPoh, 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.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.