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Q53598661-494E78B5-66EE-4D31-A76A-BC6CB70DD9DF
Q53598661-494E78B5-66EE-4D31-A76A-BC6CB70DD9DF
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http://www.wikidata.org/entity/statement/Q53598661-494E78B5-66EE-4D31-A76A-BC6CB70DD9DF
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
P2860
Q53598661-494E78B5-66EE-4D31-A76A-BC6CB70DD9DF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53598661-494E78B5-66EE-4D31-A76A-BC6CB70DD9DF
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wasDerivedFrom
d2bd9f187706022a9de2af570717c6bcabddd62b
P2860
Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.