Comparative Effects of the Fat Extracted from Raw and Fried Sardines upon Rat Growth and Zinc Bioavailability

Food Science and Technology International

Volumn 9, Issue 4, 2003, Pages 285-293

  Perez Granados A M ^a   Vaquero, M P ^a   Navarro, M P ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b CSIC   (Spain)

Author keywords

Bioavailability; Frying; Sardine oil; Zinc

Indexed keywords

ABSORPTION; FATTY ACIDS; HEALTH;

BIOAVAILABILITY;

OILS AND FATS;

ANIMALIA; CLUPEA; CLUPEA HARENGUS; CLUPEIDAE; SARDINA PILCHARDUS;

EID: 0142027056     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201303036046     Document Type: Article

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