The effect of cooking process on the total lipid and n-3 LC-PUFA contents of Australian Bass Strait scallops, Pecten fumatus

Asia Pacific Journal of Clinical Nutrition

Volumn 16, Issue SUPPL.1, 2007, Pages 407-411

  Su, Xiao Q ^a   Babb, Joanne R ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Lipids; n 3 LC PUFA; Scallops

Indexed keywords

OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID;

ANIMAL; CHEMISTRY; CONFERENCE PAPER; COOKING; FOOD ANALYSIS; HUMAN; METHODOLOGY; RANDOMIZATION; SCALLOP; SHELLFISH;

ANIMALS; COOKERY; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FOOD ANALYSIS; HUMANS; PECTINIDAE; RANDOM ALLOCATION; SHELLFISH;

MACQUARIA NOVEMACULEATA; PECTEN FUMATUS; PECTINIDAE;

EID: 34047158787     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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