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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

DOI: http://dx.doi.org/10.1111/j.1444-2906.2004.00836.x

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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