New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 383-389

  Orban, Elena ^a   Nevigato, Teresina ^a   Di Lena, Gabriella ^a   Masci, Maurizio ^a   Casini, Irene ^a   Gambelli, Loretta ^a   Caproni, Roberto ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Nutritional quality; Organochlorinated pollutants; Pangasius hypophthalmus; Safety

Indexed keywords

CHOLESTEROL; FRESH WATER; LINOLEIC ACID; MINERAL; ORGANOCHLORINE PESTICIDE; POLYCHLORINATED BIPHENYL; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; SODIUM; TRIPOLYPHOSPHATE;

ARTICLE; CATFISH; FOOD COMPOSITION; FOOD SAFETY; LIPID COMPOSITION; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; SEA FOOD; THAWING; VIET NAM;

PANGASIUS HYPOPHTHALMUS;

EID: 41949087006     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.014     Document Type: Article

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