Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Publicado en línea: 19 abr 2012

Páginas: 57 - 64

DOI: https://doi.org/10.2478/s13545-012-0017-z

Palabras clave

Lipid composition, essential fatty acids, sterols, herring, Clupea harengus membras, shrimp, Crangon crangon

© 2012 Faculty of Oceanography and Geography, University of Gdańsk, Poland

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.