This work was supported by the Louisiana Agricultural Experiment Station.
Differences in the Lipid Composition of Fresh Water Prawn (Macrobrachium rosenbergii) and Marine Shrimp
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1440–1441, September 1983
How to Cite
CHANMUGAM, P., DONOVAN, J., WHEELER, C. J. and HWANG, D. H. (1983), Differences in the Lipid Composition of Fresh Water Prawn (Macrobrachium rosenbergii) and Marine Shrimp. Journal of Food Science, 48: 1440–1441. doi: 10.1111/j.1365-2621.1983.tb03511.x
Part of these data were presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June, 1982.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/22/82; revised 5/31/83; accepted 6/17/83
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!