Comparison of physicochemical properties and compositions between oil of precocious crab and four kinds of edible oils

doi:10.13995/j.cnki.11-1802/ts.018777

WANG Fengya, LIN Lin, LU Jianfeng, JIANG Shaotong

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 225-232.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (10) : 225-232. DOI: 10.13995/j.cnki.11-1802/ts.018777

Comparison of physicochemical properties and compositions between oil of precocious crab and four kinds of edible oils

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(10): 225-232 https://doi.org/10.13995/j.cnki.11-1802/ts.018777

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Received	Published
2018-09-12	2019-05-25
Issue Date
2019-06-17

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