Cite
HARVARD Citation
Tokarczyk, G. et al. (2021). Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements. International journal of food science. p. . [Online].
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Tokarczyk, G. et al. (2021). Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements. International journal of food science. p. . [Online].