Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)-Reference-Cited by-同舟云学术

Seasonal variation in the fatty acid composition of three Mediterranean fish – sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)

Published:2007-01 Issue:3 Volume:103 Page:725-728
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zlatanos Spiros,Laskaridis Kostas

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference14 articles.

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4. A study on the lipid fraction of Adriatic sardine filets (Sardina pilchardus);de Leonardis;Nahrung/Food,2004

5. Seasonal variation in proximate and fatty acid compositions of female common sole (Solea solea);Gockse;Food Chemistry,2004

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