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Статьи в журналах
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- 2017 Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
- Gladyshev Michail I., Artamonova Valentina S., Makhrov Alexander A., Sushchik Nadezhda N., Kalachova Galina S., Dgebuadze Yury Y.
- в журнале Food Chemistry, издательство Elsevier BV (Netherlands), том 216, с. 66-69