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| endingPage |
11 |
| issn |
0964-7058 |
| pageRange |
407-11 |
| publicationName |
Asia Pacific journal of clinical nutrition |
| startingPage |
407 |
| bibliographicCitation |
Su XQ, Babb JR. The effect of cooking process on the total lipid and n-3 LC-PUFA contents of Australian Bass Strait scallops, Pecten fumatus. Asia Pac J Clin Nutr. 2007;16 Suppl 1():407–11. PMID: 17392140. |
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| date |
2007 |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/17392140 |
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| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
The effect of cooking process on the total lipid and n-3 LC-PUFA contents of Australian Bass Strait scallops, Pecten fumatus |
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