Chemical Composition of Fish and Fishery Products-Reference-Cited by-同舟云学术

Chemical Composition of Fish and Fishery Products

Published:2014 Issue: Volume: Page:1-28
ISSN:
Container-title:Handbook of Food Chemistry
language:
Short-container-title:

Author:

Petricorena Zulema Coppes

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-642-41609-5_12-1

Reference110 articles.

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3. Afonso C, Bandarra NM, Nunes L, Cardoso C (2014) Tocopherols in seafood and aquaculture products. Crit Rev Food Sci Nutr. doi:10.1080/10408398.2012.694920

4. Alasalvar C, Taylor K, Zubcov E, Shahidi F, Alexis M (2002) Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chem 79:145–150

5. Aminullah-Bhuiyan AKM, Rathayake WMN, Ackman RG (1993) Nutritional composition of raw and smoked Atlantic mackerel (Scomber scombrus): oil and water- soluble vitamins. J Food Compos Anal 6(2):172–184

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