AGRIS - International System for Agricultural Science and Technology

A Review on Fish Lipid: Composition and Changes During Cooking Methods

2011

Moradi, Y. | Bakar, J. | Motalebi, A. A. | Syed Muhamad, S. H. | Che Man, Y.


Bibliographic information
Journal of aquatic food product technology
Volume 20 Issue 4 Pagination 379 - 390 ISSN 1547-0636
Publisher
Taylor & Francis Group
Other Subjects
Omega-3; Fish fatty acid; Fish lipid; Fatty acid composition; Frying oil
Language
English
Type
Text; Journal Article

2024-02-28
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