Fatty acid composition of three freshwater fishes under different storage and cooking processes

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1080-1090

  de Castro, Fátima Aparecida Ferreira ^a   Pinheiro Sant'Ana, Helena Maria ^a   Campos, Flávia Milagres ^a   Costa, Neuza Maria Brunoro ^a   Silva, Marco Túlio Coelho ^a   Salaro, Ana Lúcia ^a   Franceschini, Sylvia do Carmo Castro ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Common carp; Fatty acids; Nile tilapia; Processing; Storage conditions; Tambacu

Indexed keywords

FATTY ACID; FRESH WATER; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; POLYUNSATURATED FATTY ACID;

ARTICLE; CARP; COOKING; FATTY ACID ANALYSIS; FISH; FOOD STORAGE; LIPID COMPOSITION; NONHUMAN; PACU; TAMBACU; TAMBAQUI; TILAPIA;

COLOSSOMA MACROPOMUM; COLOSSOMA MARCOPOMUM; CYPRINIDAE; CYPRINUS CARPIO; OREOCHROMIS NILOTICUS; PIARACTUS MESOPOTAMICUS; PISCES; TILAPIA;

EID: 33947501394     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.002     Document Type: Article

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