Cite
MLA Citation
Roberta G. Barbosa et al.. “The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis).” International journal of food science & technology, vol. 53, 2018, pp. 271–281. http://access.bl.uk/ark:/81055/vdc_100055539595.0x000044