Nutritional fatty acid quality of raw and cooked farmed and wild sea bream (Sparus Aurata)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 507-512

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

^a UNIVERSITY OF MONASTIR   (Tunisia)

Author keywords

Cooking procedures; DHA trans fatty acids; EPA; Farmed and wild sea bream

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; NUTRITIONAL VALUE; SEA BREAM; SEA FOOD; SKELETAL MUSCLE; WILD ANIMAL;

ANIMALS; ANIMALS, WILD; FATTY ACIDS; FOOD HANDLING; MUSCLE, SKELETAL; NUTRITIVE VALUE; SEA BREAM; SEAFOOD;

ARCHOSARGUS RHOMBOIDALIS; HELIANTHUS; SPARUS AURATA; ZEA MAYS;

EID: 75249092541     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902096w     Document Type: Article

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