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Seasonal changes in icosapentaenoic acid and docosahexaenoic acid contents in muscle lipids of Hokkai prawn Pandalus kessleri

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Keywords: Hokkai prawn; Pandalus kessleri; docosahexaenoic acid; icosapentaenoic acid; lipid class

Document Type: Research Article


Affiliations: Department of Food Science and Technology, Faculty of Bioindustry, Tokyo University of Agriculture, Abashiri, Hokkaido 099-2422, Japan

Publication date: June 1, 2004

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