Effects of cooking on the fatty acids of three freshwater fish species
- 31 December 1993
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 46 (4), 377-382
- https://doi.org/10.1016/0308-8146(93)90008-4
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Cardiovascular effects of fish oils. Beyond the platelet.Circulation, 1990
- Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanismsThe American Journal of Clinical Nutrition, 1990
- Dose responses in platelet fatty acid composition, aggregation and prostanoid metabolism during moderate freshwater fish dietThrombosis Research, 1990
- Stability of Polyunsaturated Fatty Acids after Microwave Cooking of FishJournal of Food Science, 1987
- Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish FilletsJournal of Food Science, 1983
- Lipids and fatty acids of a whitefish (Coregonus albula) flesh and roeJournal of the Science of Food and Agriculture, 1980
- LIPIDS OF FISH FILLETS: CHANGES FOLLOWING COOKING BY DIFFERENT METHODSJournal of Food Science, 1978