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Effect of three different culinary methods (Kirata, Mirisata, Ambulthial) on Eicosapentaenoic acid (EPA) and Decosahexaenoic acid (DHA) contents of three fish species (yellowfin tuna, swordfish, and spotted sardinella

Effect of three different culinary methods (Kirata, Mirisata, Ambulthial) on Eicosapentaenoic acid (EPA) and Decosahexaenoic acid (DHA) contents of three fish species (yellowfin tuna, swordfish, and spotted sardinella

Perera, S.B.S.T.; Jayasinghe, G.D.T.M.; Silva, M.S.W. De; Jinadasa, B.K.K.K.
URI: http://localhost/handle/1/859
Date: 2018-07-25

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61p.

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