Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats

Food Chemistry

Volumn 94, Issue 4, 2006, Pages 589-595

  Stołyhwo, Andrzej ^a   Kołodziejska, Ilona ^b   Sikorski, Zdzisław E ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Docosahexaenoic acid; Eicosapentaenoic acid; Long chain polyunsaturated fatty acids; Mackerel; Smoked fish; Sprat

Indexed keywords

DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; LIPID; POLYUNSATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; ATLANTIC MACKEREL; AUTOMATION; BALTIC SPRAT; CONTROLLED STUDY; CRYOPRESERVATION; EXTRACTION; FISH; FOOD FREEZING; GAS CHROMATOGRAPHY; LIPID COMPOSITION; MATERIALS HANDLING; MEAT; MEAT INDUSTRY; NONHUMAN; PARAMETER; SEA FOOD; STORAGE TEMPERATURE; TECHNIQUE; TEMPERATURE;

CLUPEIDAE; SCOMBER SCOMBRUS; SPRATTUS SPRATTUS; SPRATTUS SPRATTUS BALTICUS;

EID: 24044440984     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.050     Document Type: Article

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