Sterol Content of Fish, Crustacea and Mollusc: Effects of Cooking Methods

International Journal of Food Properties

Volumn 18, Issue 9, 2015, Pages 2026-2041

  Ozogul, Fatih ^a   Kuley, Esmeray ^a   Ozogul, Yesim ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cholesterol; Cooking methods; Freshwater fish; Phytosterol; Seafood

Indexed keywords

ALCOHOLS; CHOLESTEROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS; MOLLUSCS; MUSCLE; WATER;

CHOLESTEROL CONTENT; COOKING METHODS; COOKING PROCESS; FRESHWATER FISHES; FRESHWATER SPECIES; FRYING PROCESS; PHYTOSTEROL; SEAFOOD;

FISH;

CRUSTACEA; MOLLUSCA;

EID: 84930580309     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.958770     Document Type: Article

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