C: Food Chemistry
Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean)
Article first published online: 21 JAN 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 2, pages C155–C162, February 2014
How to Cite
Angioni, A. and Addis, P. (2014), Characterization of the Lipid Fraction of Wild Sea Urchin from the Sardinian Sea (Western Mediterranean). Journal of Food Science, 79: C155–C162. doi: 10.1111/1750-3841.12330
- Issue published online: 18 FEB 2014
- Article first published online: 21 JAN 2014
- Manuscript Accepted: 10 SEP 2013
- Manuscript Received: 8 JAN 2013
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