Influence of different methods of cooking of hunchback salmon on contents of polyunsaturated fatty acids

Voprosy Pitaniia

Volumn 75, Issue 1, 2006, Pages 47-50

  Gladyshev M I ^a   Gubanenko, G A ^a   Sushchik, N N ^a   Demirchieva, S M ^a   Kalachova, G S ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID;

ANIMAL; ARTICLE; COOKING; HEAT; METHODOLOGY; SALMON; SEA FOOD;

ANIMALS; COOKERY; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FISH PRODUCTS; HEAT; SALMON;

EID: 33745598889     PISSN: 00428833     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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