Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Subject
Nutrition and Dietetics,Food Science
Link
http://journal.pan.olsztyn.pl/pdf-159651-87710
Reference123 articles.
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2. https://doi.org/10.21608/ejabf.2021.195947
3. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison;Alexi;Food Chemistry 301 art,2019
4. https://doi.org/10.1016/j.foodchem.2019.125263
5. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar);Al-Saghir;Journal of Agricultural and Food Chemistry,2004
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