A Review on Fish Lipid: Composition and Changes During Cooking Methods
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference59 articles.
1. Seafood lipids
2. Effects of cooking on the fatty acids of three freshwater fish species
3. Influence of broodstock gilthead seabream (Sparus aurata L.) dietary fatty acids on egg quality and egg fatty acid composition throughout the spawning season
4. "Essential fatty acids" in aquatic ecosystems: a crucial link between diet and human health and evolution
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