Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets
Author:
Publisher
Science Society of Thailand
Subject
Multidisciplinary
Cited by 18 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar);Ege Journal of Fisheries and Aquatic Sciences;2023-12-15
2. Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish;Food Chemistry: X;2023-12
3. Effects of culinary treatments on the lipid nutritional quality of fish and shellfish;Food Chemistry: X;2023-10
4. Determination of Fatty Acid Profile in Processed Fish and Shellfish Foods;Foods;2023-07-07
5. Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases;Antioxidants;2023-06-20
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