Retention of health beneficial components during hot- And cold-smoking of African catfish (Ciarias gariepinus) fillets

Archiv fur Lebensmittelhygiene

Volumn 61, Issue 1, 2010, Pages 31-35

  Rune, Larsen ^a,c   Sabine, Mierke Klemeyer ^b   Hanne, Mæhre ^c   Edel, O Elvevoll ^c   Bandarra, Narcisa Maria ^d   Ana, Rita Cordeiro ^d   Maria, Leonor Nunes ^d   Edward, Schräm ^e   Joop, Luten ^a,e   Jörg, Oehlenschläger ^b  

^a NOFIMA   (Norway)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF TROMSØ   (Norway)

^d INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^e WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fatty acids; Losses; Selenium; Taurine

Indexed keywords

EID: 77951075178     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: 10.2376/0003-925X-61-31     Document Type: Article

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