Multivariate analysis applied to the study of the changes produced in fatty acid composition of shellfish species after cooking

  1. de la Rosa, F
  2. Barrado, E
  3. Vega, M
  4. Pardo, R
Revue:
QUIMICA ANALITICA

ISSN: 0212-0569

Année de publication: 1998

Volumen: 17

Número: 3

Pages: 131-137

Type: Article

GOOGLE SCHOLAR
La source de données: WoS