FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 194-198.
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, ,Yong-le LIU
Received:
2012-03-28
Revised:
2012-12-26
Online:
2013-01-25
Published:
2013-01-15
CLC Number:
Yong-le LIU. Study on fatty acid composition in Grass carp muscle and their content changes during cooling preservation[J]. FOOD SCIENCE, 2013, 34(2): 194-198.
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