Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02110.x/fullpdf
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3. Effects of season and processing on oil content and fatty acids of Baltic herring (Clupea harengus membras);Aro;Journal of Agriculture and Food Chemistry,2000
4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959
5. Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius);Candela;Food Chemistry,1997
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