Nile tilapia (Oreochromis niloticus) fried in recycled palm oil: implications for nutrition and health
Author:
Affiliation:
1. School of Nutrition, Food Science and Technology, Academic Center of Excellence in Human Nutrition, Hawassa University, Hawassa, Ethiopia
2. Department of Nutrition and Health Sciences, University of Nebraska Lincoln, Lincoln, NE, USA
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1931304
Reference35 articles.
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2. Fatty Acids Profile, Atherogenic (IA) and Thrombogenic (IT) Health Lipid Indices, of Raw Roe of Blue Fin Tuna (<i>Thunnus</i> <i>thynnus</i> L.) and Their Salted Product “Bottarga”
3. Degradation and Nutritional Quality Changes of Oil During Frying
4. Fried Food Consumption and Cardiovascular Health: A Review of Current Evidence
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