Cite
HARVARD Citation
Flaskerud, K. et al. (2017). Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). Food science & nutrition. 5 (6), pp. 1195-1204. [Online].
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Flaskerud, K. et al. (2017). Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss). Food science & nutrition. 5 (6), pp. 1195-1204. [Online].