6 results
The complex background to the sensory qualities of meat and fish
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- Journal:
- Proceedings of the Nutrition Society / Volume 29 / Issue 2 / December 1970
- Published online by Cambridge University Press:
- 28 February 2007, pp. 348-354
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Effect of Processing and Handling on the Composition, Vitamin Content, Keeping Quality and Culinary Properties of Fish: The Effect of Preservation Processes on the Vitamin Content of Fish
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- Journal:
- Proceedings of the Nutrition Society / Volume 2 / Issue 1-2 / March 1944
- Published online by Cambridge University Press:
- 28 February 2007, pp. 100-120
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Problems in the development of fish protein concentrates
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- Journal:
- Proceedings of the Nutrition Society / Volume 28 / Issue 1 / March 1969
- Published online by Cambridge University Press:
- 28 February 2007, pp. 81-85
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The nutritional significance of fish lipids
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- Journal:
- Proceedings of the Nutrition Society / Volume 17 / Issue 2 / September 1958
- Published online by Cambridge University Press:
- 28 February 2007, pp. 161-166
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Methods for investigating cholesterol and associated lipids
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- Journal:
- Proceedings of the Nutrition Society / Volume 15 / Issue 1 / March 1956
- Published online by Cambridge University Press:
- 28 February 2007, pp. 46-51
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Marine Animals as a Source of Fat
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- Journal:
- British Journal of Nutrition / Volume 2 / Issue 2 / May 1948
- Published online by Cambridge University Press:
- 09 March 2007, pp. 184-187
- Print publication:
- May 1948
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