Cite
MLA Citation
Katrina Flaskerud et al.. “Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (Oncorhynchus mykiss).” Food science & nutrition, vol. 5, no. 6, 2017, pp. 1195–1204. http://access.bl.uk/ark:/81055/vdc_100054008768.0x000009