Cite
HARVARD Citation
Sardenne, F. et al. (2021). Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus). Food chemistry. p. . [Online].
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Sardenne, F. et al. (2021). Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus). Food chemistry. p. . [Online].