A Study of the fatty acid composition of several edible fish varieties commonly consumed in Sri Lanka.

Simple item page
dc.contributor.authorLiyanage, D.W.D.
dc.date.accessioned2015-03-20T03:41:17Z
dc.date.available2015-03-20T03:41:17Z
dc.date.pgdegree1989
dc.identifier.institutionCeylon Institute of Scientific and Industrial Research
dc.identifier.pgdegreeM.Sc.
dc.identifier.reportnumberFR 0840 T
dc.identifier.researchgrantnumberRG/88/C/013
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/17993
dc.subjectChemical Sciences
dc.titleA Study of the fatty acid composition of several edible fish varieties commonly consumed in Sri Lanka.
dc.typeThesis

Files

Collections

Thesis