Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

Author:

Skałecki Piotr,Florek Mariusz,Pyć Anna,Kaliniak Agnieszka,Staszowska Agnieszka

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference100 articles.

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2. Effect of heating fatty fish: Baltic herring (Clupea harengus membras), European sprat (Sprattus sprattus) and rainbow trout (Oncorhynchus mykiss) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids;Int. J. Food Sci. Tech.,2013

3. Comparative investigations on the nutritive value of carp fish meat (cyprinidae), grown at organic aquaculture conditions;Bul. J. Agric. Sci.,2008

4. Relation between the profile of major fractions of unsaturated fatty acids in common carp meat (Cyprinus carpio L.) in the second year of life and their profile in zooplankton;Pol. J. Food Nutr. Sci.,2007

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