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Chemical and Nutritive Values of Several Fresh and Canned Finfish, Crustaceans, and Mollusks. Part II. Fatty Acid Composition

Issue
MFR 36(2), 1974
Cover date
1974
Author(s)
JAMES C. BONNET, VIRGINIA D. SIDWELL, ELIZABETH G. ZOOK
PDF
mfr3622.pdf

Also in this issue

  • Contents
  • Editor's Comments
  • Monthly Fishery Market Review
  • Publications
  • Foreign Fishery Developments
  • NOAA/NMFS Developments
  • Effect of Draining Method on the Quality of Fish Stored in Boxes
  • Variable-Mesh Beach Seine for Sampling Juvenile Salmon in Columbia River Estuary
  • Mushroom Culture: A New Potential for Fishery Products
  • The Mexican Marine Sport Fisheries
  • Using Enzymes to Make Fish Protein Concentrates
  • Notes on the Ecology of the Oceanic Insect Halobates