Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 113-123

  Amira, Mnari Bhouri ^a   Hanene, Jrah Harzallah ^a   Madiha, Dhhibi ^a   Imen, Bouhlel ^a   Mohamed, Hammami ^a   Abdelhamid, Chaouch ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

DHA; EPA; Farmed and wild; Frying; Gas chromatography; Olive oil; Sea bream; Soybean oil; Trans fatty acids

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; GLYCINE MAX; HYPEROGLYPHE POROSA; SPARUS AURATA;

EID: 72449166545     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02110.x     Document Type: Article

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