EFFECT OF SUNDRYING ON THE PROXIMATE COMPOSITION AND LIPID CHARACTERISTICS OF 2 FRESH-WATER CLUPEIDS

被引：5

|

作者：

BALOGUN, AM

机构：

来源：

FOOD CHEMISTRY | 1988年 / 27卷 / 01期

关键词：

D O I：

10.1016/0308-8146(88)90031-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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页码：1 / 11

页数：11

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