Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish

Author:

Tan KarsoonORCID,Lim Leongseng,Peng Ya,Cheong Kit-Leong

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference86 articles.

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2. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison;Alexi;Food Chemistry,2019

3. Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder;AlFaris;Saudi Journal of Biological Sciences,2022

4. ACC/AHA Guideline on the primary prevention of cardiovascular disease: A report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines;Arnett;Circulation,2019

5. Lipid characteristics in cooked-chill reheated fillets of Indo Pacific King Mackerel (Scomberomorous guttatus);Bakar;Food Science and Technology,2008

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