Fatty acid and amino acid composition of raw and hot smoked sturgeon (Huso huso, L. 1758)

International Journal of Food Sciences and Nutrition

Volumn 59, Issue 7-8, 2008, Pages 635-642

  Kaya, Yalçin ^a   Turan, Hülya ^a   Erdem, M Emin ^a  

^a Sinop University   (Turkey)

Author keywords

Amino acid; Fatty acid; Hot smoked fish; Sturgeon

Indexed keywords

ALANINE; ASPARTIC ACID; DOCOSAHEXAENOIC ACID; GLUTAMIC ACID; GLYCINE; HISTIDINE; ICOSAPENTAENOIC ACID; ISOLEUCINE; LYSINE; METHIONINE; MONOUNSATURATED FATTY ACID; OLEIC ACID; PALMITIC ACID; PHENYLALANINE; POLYUNSATURATED FATTY ACID; PROLINE; SERINE; STEARIC ACID; THREONINE; TYROSINE; VALINE;

AMINO ACID ANALYSIS; ARTICLE; ATHEROGENESIS; CONTROLLED STUDY; FATTY ACID ANALYSIS; FISH; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; LIPID COMPOSITION; NUCLEIC ACID ANALYSIS; NUTRITIONAL ASSESSMENT; RAW MEAT; THROMBOGENICITY;

AMINO ACIDS; ANIMALS; COOKERY; FATTY ACIDS; FISHES; MEAT;

HUSO HUSO;

EID: 56349130238     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701585511     Document Type: Article

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