Changes in Amount of EPA and DHA during the Preparation of Fried-kamaboko

NIPPON SUISAN GAKKAISHI

Online ISSN : 1349-998X
Print ISSN : 0021-5392
ISSN-L : 0021-5392

Changes in Amount of EPA and DHA during the Preparation of Fried-kamaboko

Sigeru Nakajima, Itaru Matsushita, Jun-ichiro Ninomiya, Yoshinobu Hiraoka, Takahide Tsuchiya

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Keywords: EPA, DHA

JOURNAL FREE ACCESS

1994 Volume 60 Issue 3 Pages 391-392

DOI https://doi.org/10.2331/suisan.60.391

[Correction] NSUGAF Vol.60 No.4 (1994) pp.567-567

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© The Japanese Society of Fisheries Science

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Nippon Suisan Gakkaishi is an official journal of the Japanese Society of Fisheries Science written in Japanese only.
The society publishes an English journal, Fisheries Science, as well, which accepts submissions from non-members of the society over the world. Detailed information is available in http://jsfs.jp/en/journals/fisheries-science.

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