Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce

Food Chemistry

Volumn 88, Issue 1, 2004, Pages 1-6

  Tarley, César R T ^a   Visentainer, Jesui V ^a   Matsushita, Makoto ^a   De Souza, Nilson E ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Canned ardines; Cholesterol; Fatty acids; Proximate composition

Indexed keywords

CHOLESTEROL; DOCOSAHEXAENOIC ACID; FATTY ACID; ICOSAPENTAENOIC ACID; LIPID; SOYBEAN OIL;

ANIMAL TISSUE; ARTICLE; CANNED FOOD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FISH; FOOD ANALYSIS; FOOD COMPOSITION; NONHUMAN; PROTEIN CONTENT; SARDINELLA BRASILIENSIS; TOMATO;

CLUPEIDAE; GLYCINE MAX; LYCOPERSICON ESCULENTUM; SARDINELLA; SARDINELLA JANEIRO;

EID: 3042693002     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.016     Document Type: Article

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