Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 785-790

  Larsen, Danaé ^a   Quek, Siew Young ^a   Eyres, Laurence ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Lipids; Long chain polyunsaturated fatty acid (LCPUFA); Omega 3 fatty acids; Salmon

Indexed keywords

LINOLEIC ACID; LIPID; LONG CHAIN FATTY ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID;

ARTICLE; CONTROLLED STUDY; COOKING; EXTRACTION; FATTY ACID ANALYSIS; FOOD PROCESSING; FRYING; GAS CHROMATOGRAPHY; LIPID COMPOSITION; MICROWAVE COOKING; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; ONCORHYNCHUS TSHAWYTSCHA; RAW FOOD;

HELIANTHUS; ONCORHYNCHUS TSHAWYTSCHA;

EID: 70350565363     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.037     Document Type: Article

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