Details for Oku, T., A. Sugawara, M. Choudhury, M. Komatsu, S. Yamada and S. Ando, 2009
 
Citation Oku, T., A. Sugawara, M. Choudhury, M. Komatsu, S. Yamada and S. Ando, 2009. Lipid and fatty acid compositions differntiate between wild and cultured Japanese eel (Anguilla japonica). Food Chemistry 115(2):436-440.
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Ref. No. 124379
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