Kothandaperumal, S. (2021) “Fatty Acid Composition of Microwave Cooked Pangasius Meat Studied by Gas Chromatography”, International Journal of Recent Advances in Multidisciplinary Topics, 2(5), pp. 21–24. Available at: https://journals.ijramt.com/index.php/ijramt/article/view/789 (Accessed: 22 November 2024).