Changes in the quality of fish oils due to storage temperature and time
Year: 2005
Type: article
Source: Food Chemistry
Authors: Gökhan Boran, Hikmet Karaçam, Muhammet Boran
Institutions: Van Yüzüncü Yıl Üniversitesi, Karadeniz Technical University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Karadeniz Teknik Üniversitesi
OpenAlex ID: W2095522648