Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction
Author:
Affiliation:
1. Department of Food Science and Technology, University of Navarra, Irunlarrea s/n, Pamplona, 31008 Navarra, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9709616
Reference21 articles.
1. Effects of cooking on the fatty acids of three freshwater fish species
2. Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)
3. Effects of level and type of dietary fat on incidence of mammary tumors induced in female sprague-dawley rats by 7,12-dimethylbenz(α) anthracene
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