Changes in fatty acids and volatile components in mackerel by broiling
Version of Record online: 3 NOV 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 113, Issue 12, pages 1481–1490, December 2011
How to Cite
Chung, H., Choi, A., Cho, I. H. and Kim, Y.-S. (2011), Changes in fatty acids and volatile components in mackerel by broiling. Eur. J. Lipid Sci. Technol., 113: 1481–1490. doi: 10.1002/ejlt.201000510
- Issue online: 13 DEC 2011
- Version of Record online: 3 NOV 2011
- Accepted manuscript online: 30 SEP 2011 04:10AM EST
- Manuscript Accepted: 16 JUN 2011
- Manuscript Revised: 26 APR 2011
- Manuscript Received: 21 OCT 2010
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