Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/156673| Author(s): | Ana Santos Fiorin |
| Title: | Can culinary processing impact the lipid content and fatty acid profile of turbot (Scophthalmus maximus)? |
| Issue Date: | 2023-12-13 |
| Subject: | Ciências exactas e naturais Natural sciences |
| Scientific areas: | Ciências exactas e naturais Natural sciences |
| DOI: | 10.34626/sv1z-gx58 |
| TID identifier: | 203487192 |
| URI: | https://hdl.handle.net/10216/156673 |
| Document Type: | Dissertação |
| Rights: | embargoedAccess |
| Embargo End Date: | 2026-12-12 |
| Appears in Collections: | FCUP - Dissertação |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 656598.pdf Restricted Access | Can culinary processing impact the lipid content and fatty acid profile of turbot (Scophthalmus maximus)? | 7.35 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.