Lipid composition of raw and cooked Rapana venosa from the Black Sea
Authors
Albena Merdzhanova
Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
Veselina Panayotova
Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
Diana A. Dobreva
Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
Rostitsa Stancheva
Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
Katya Peycheva
Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
Language: English
Page range: 49 - 55
Submitted on: Jun 19, 2018
Accepted on: Jul 13, 2018
Published on: Jul 28, 2018
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2018 Albena Merdzhanova, Veselina Panayotova, Diana A. Dobreva, Rostitsa Stancheva, Katya Peycheva, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.