Changes in ?-3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07809.x/fullpdf
Reference11 articles.
1. A consumption of muscle lipid during spawning migration of chum salmon Oncorhynchus keta.
2. High moisture extrusion with twin screw extruder - Fate of soy protein during the repetition of extrusion cooking.
3. J. E. Kinsella, 1987 . "Seafoods and Fish Oils in Human Health and Disease ," p.1 . Marcel Dekker, Inc., New York.
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