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COMPOSITION AND NUTRITIVE VALUE OF FRESH, COOKED, AND PROCESSED SWORDFISH 1
Author(s) -
LOPEZMATAS ANTONIO,
FELLERS CARL R.
Publication year - 1948
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1948.tb16636.x
Subject(s) - value (mathematics) , library science , mathematics , computer science , statistics