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Changes in fatty acid cholesterol content of jaadi made from Indian Mackerel (rastreliger kanagurata) during curing
Swedish University of Agricultural Sciences Division of Food Chemistry, Department of Food Science Box 7051 75007 Uppsala Sweden.
Swedish University of Agricultural Sciences Division of Food Chemistry, Department of Food Science Box 7051 75007 Uppsala Sweden.
2005 (English)Conference paper, Published paper (Refereed)
Place, publisher, year, edition, pages
2005.
Identifiers
URN: urn:nbn:se:uu:diva-150697OAI: oai:DiVA.org:uu-150697DiVA: diva2:408309
Conference
2nd International conference on “Fermented foods, health status and social well –being”, December 17-18 2005, Anand Agricltural University, Anand (Gujart) India
Available from: 2011-04-04 Created: 2011-04-04

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Ubhayasekera, Sarojini J.K.A.

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CiteExportLink to record
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  • apa
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