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Comparison of lipid and fat soluble components in the edible portions of imported and domestically produced Salmonid fishes
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Bộ danh mục tài liệu thư viện - Viện Hải dương học - VNIO library catalogue
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Cơ sở dữ liệu Thư viện Hải dương học - VNIO's library catalogue (Bibliographic record, not full-text)
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Cơ sở dữ liệu Thư viện Hải dương học - VNIO's library catalogue (Bibliographic record, not full-text)
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