Repeated use of oil for frying fish. Effects of feeding the fried fish to rats

Nahrung - Food

Volumn 44, Issue 5, 2000, Pages 368-372

  Ammu, K ^a   Raghunath, M R ^a   Sankar, T V ^a   Lalitha, K V ^a   Devadasan, K ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; CHOLESTEROL; COCONUT OIL; FATTY ACID; LIPID; PEPSIN A; VEGETABLE OIL;

ANIMAL; ARTICLE; COOKING; DIET; DRUG EFFECT; EATING; FAT INTAKE; FISH; HEART MUSCLE; HEAT; HYDROLYSIS; LIVER; MALE; MEAT; METABOLISM; ORGAN SIZE; PATHOLOGY; RAT; WEIGHT GAIN; WISTAR RAT;

AMINO ACIDS; ANIMALS; CHOLESTEROL; COOKERY; DIET; DIETARY FATS; EATING; FATTY ACIDS; FISHES; HEAT; HYDROLYSIS; LIPIDS; LIVER; MALE; MEAT; MYOCARDIUM; ORGAN SIZE; PEPSIN A; PLANT OILS; RATS; RATS, WISTAR; WEIGHT GAIN;

EID: 0041683072     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001001)44:5<368::AID-FOOD368>3.0.CO;2-L     Document Type: Article

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