Effects of Season and Processing on Oil Content and Fatty Acids of Baltic Herring (Clupea harengus membras)
Author:
Affiliation:
1. Department of Biochemistry and Food Chemistry, University of Turku, FIN-20014 Turku, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf000389%2B
Reference38 articles.
1. Effects of cooking on the fatty acids of three freshwater fish species
2. Food consumption of larval, young and adult herring and sprat in the Baltic Sea
3. Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
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