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April 1, 1953Biochemical JournalOpen Access

The lipids of fish. 1. Content and condition of lipids in the flesh of the haddock (Gadus aeglefinus)

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JLJ. A. LovernMarine Scotland

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J. A. Lovern (1953) studied this question.

synapsesocial.com/papers/6aa5f3f1b82ca32c8b9218e6https://doi.org/10.1042/bj0540126
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