IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (1): add | show Print this page
one publication added to basket [101075]
Effects of pan frying in margarine and olive oil on the fatty acid composition of cod and salmon
Sioen, I.; Haak, L.; Raes, K.; Hermans, C.; De Henauw, S.; De Smet, S.; Van Camp, J. (2005). Effects of pan frying in margarine and olive oil on the fatty acid composition of cod and salmon, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 23
In: (2005). Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. CLO-Gent, Sea Fisheries Department/RIVO: Ijmuiden. 141 pp., more
Available in  Authors 
Document type: Summary
Keyword
    Marine/Coastal
Authors  Top 
  • Sioen, I., more
  • Haak, L.
  • Raes, K., more
  • Hermans, C.
  • De Henauw, S., more
  • De Smet, S.
  • Van Camp, J., more
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors