Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

Food Chemistry

Volumn 86, Issue 1, 2004, Pages 47-53

  Echarte, Maider ^a   Conchillo, Ana ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Anchovy; Canned foodstuffs; Cod; COP; Salmon

Indexed keywords

CHOLESTEROL; POLYUNSATURATED FATTY ACID;

ANCHOVY; ARTICLE; ATLANTIC COD; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); ENERGY; EVALUATION; FISH; LIVER; NONHUMAN; NUTRITIONAL VALUE; OXIDATION; SALMON; SWINE;

ANCHOA; GADUS MORHUA;

EID: 1042289379     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.027     Document Type: Article

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