Determination of the fatty acids in fish tissue and feed — comparison of different methods and statistical evaluation-Reference-Cited by-同舟云学术

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Determination of the fatty acids in fish tissue and feed — comparison of different methods and statistical evaluation

Published:2018-05-18 Issue: Volume: Page:1-5
ISSN:2083-5736
Container-title:Acta Chromatographica
language:en
Short-container-title:Acta Chromatographica

Author:

Trbović D.¹,Polak T.²,Demšar L.²,Parunović N.¹,Dimitrijević M.³,Nikolić D.¹,Đorđević V.¹

Affiliation:

1. Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia

2. University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

3. University of Belgrade, Faculty of Veterinary Medicine, Bulevar oslobođenja 18, 11000 Belgrade, Serbia

Publisher

Akademiai Kiado Zrt.

Subject

General Chemistry

Reference92 articles.

1. Losses of DHA from high temperatures of columns during GLC of methyl esters of long-chain omega-3 fatty acids

2. Are certified reference materials really expensive?

3. Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

4. Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat

5. Impact of different dietary lipid sources on growth, lipid digestibility, tissue fatty acid composition and histology of rainbow trout, Oncorhynchus mykiss

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1. A Portable Infrared Attenuated Total Reflection Spectrometer for Food Analysis;Applied Spectroscopy;2023-08-01

2. The Importance of Reference Materials and Method Validation for Advancing Research on the Health Effects of Dietary Supplements and Other Natural Products;Frontiers in Nutrition;2021-12-14

3. Method Development and Validation for Omega-3 Fatty Acids (DHA and EPA) in Fish Using Gas Chromatography with Flame Ionization Detection (GC-FID);Molecules;2021-10-30

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