Effect of sterilization on true retention rate of eicosapentaenoic and docosahexaenoic acid content in mackerel ( Scomber scombrus ), herring ( Clupea harengus ) and sprat ( Sprattus sprattus ) canned products

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Author(s):  
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1994 ◽  
Vol 41 (1) ◽  
pp. 23-27 ◽  
Author(s):  
E. Molina Grima ◽  
J. A. S�nchez P�rez ◽  
F. Garc�a Camacho ◽  
J. M. Fern�ndez Sevilla ◽  
F. G. Aci�n Fern�ndez

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