Nutritional properties and oxidation of marine lipid: Cholesterol content in seafood, data from the last decade: A review

Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood

Volumn , Issue , 2006, Pages 41-58

  Oehlenschläger, Jörg ^a  

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

Author keywords

Cholesterol; Crustaceans; Fishery products; Marine fish

Indexed keywords

EID: 84899239128     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-581-9     Document Type: Chapter

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