Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

Author:

Sioen Isabelle,Haak Lindsey,Raes Katleen,Hermans Caroline,De Henauw Stefaan,De Smet Stefaan,Van Camp John

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Effects of cooking on the fatty-acids of 3 fresh-water fish species;Agren;Food Chemistry,1993

2. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar);Al Saghir;Journal of Agricultural and Food Chemistry,2004

3. Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras);Aro;Journal of Agricultural and Food Chemistry,2000

4. Seasonal changes in lipid composition of sardine (Sardina pilchardus);Bandarra;Journal of Food Science,1997

5. Nevo-tabel. Nederlands voedingsstoffenbestand;Beemster,2001

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