Analysis of lipid classes and the fatty acid composition of the salted fish roe food products, Ikura, Tarako, Tobiko and Kazunoko

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 61-67

  Shirai, Nobuya ^a   Higuchi, Tomoyuki ^a   Suzuki, Hiramitsu ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Cholesterol; Fatty acid; Fish roe; Phosphatidylcholine; Salted

Indexed keywords

CHOLESTEROL; DOCOSAHEXAENOIC ACID; FATTY ACID; LIPID; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; PHOSPHOLIPID; TRIACYLGLYCEROL;

ARTICLE; FISH; FOOD PROCESSING; HUMAN; JAPAN; LIPID COMPOSITION; NONHUMAN; SEA FOOD;

EID: 21544465892     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.050     Document Type: Article

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