Comparison of lipid and fat soluble components in the edible portions of imported and domestically produced Salmonid fishes

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Title:	Comparison of lipid and fat soluble components in the edible portions of imported and domestically produced Salmonid fishes
Authors:	Kaneniwa M. Murata Y. Kuwahara R. Yokoyama M. Yamashita Y. Iida H.
Keywords:	Salmonid fish
Issue Date:	1999
Publisher:	Bulletin of the National Research Institute of Fisheries Science
Series/Report no.:	CN 28
Description:	No. 13: 15-26
URI:	http://113.160.249.209:8080/xmlui/handle/123456789/3201
Appears in Collections:	Cơ sở dữ liệu Thư viện Hải dương học - VNIO's library catalogue (Bibliographic record, not full-text)

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