Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

Food Chemistry

Volumn 96, Issue 3, 2006, Pages 446-451

  Gladyshev, Michail I ^a   Sushchik, Nadezhda N ^a   Gubanenko, Galina A ^b   Demirchieva, Sevilia M ^b   Kalachova, Galina S ^a  

^a INSTITUTE OF BIOPHYSICS   (Russian Federation)

^b Krasnoyarsk State Trade Economical Institute   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; DOCOSAHEXAENOIC ACID; ESSENTIAL FATTY ACID; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID;

ANIMAL TISSUE; CONFERENCE PAPER; CONTROLLED STUDY; COOKING; ECOLOGICAL NICHE; EVOLUTION; FISH; FLUID INTAKE; FOOD ANALYSIS; FREEZING; FRYING; HEAT TREATMENT; HEATING; HYPOTHESIS; MARKET; MUSCLE TISSUE; NONHUMAN; ONCORRHYNCHUS GORBUSCHA; REDUCTION; RUSSIAN FEDERATION; SALMON; STATISTICAL SIGNIFICANCE;

ANIMALIA; ONCORHYNCHUS GORBUSCHA; PISCES; SALMONIDAE;

EID: 28444482322     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.034     Document Type: Conference Paper

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