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Changes in fatty acid cholesterol content of jaadi made from Indian Mackerel (rastreliger kanagurata) during curing
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- Ubhayasekera, Sarojini J.K.A. (author)
- Swedish University of Agricultural Sciences Division of Food Chemistry, Department of Food Science Box 7051 75007 Uppsala Sweden
- Jayasinghe, Pradeepa (author)
- Ekanayaka, S. (author)
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- 2005
- 2005
- English.
- Conference paper (peer-reviewed)
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- kon (subject category)
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