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The frying of frozen sardine fillets in olive oil. Effects of different thawing methos on the fat content and fatty acid composition

1994

Alvarez-Pontes, M.E. | Viejo, J.M. | Sanchez-Muniz, F.J. | Castrillon, A.M. (Consejo Superior de Investigaciones Cientificas, Madrid (Espana). Instituto de Nutricion y Bromatologia)

AGROVOC Keywords
aceite de oliva acide gras chemical composition composition chimique espagne fatty acids filet de poisson filetes de pescado fish fillets fritura friture frozen fish frying huile d'olive lipid content olive oil pescado congelado sardina sardine sardines spain teneur en lipides thawing trial methods
Bibliographic information
Volume 45 Issue 3 ISSN 0017-3495
Pagination
pp. 119-125
Other Subjects
Poisson congele; Composicion quimica; Metodos de ensayo; Descongelacion; Decongelation; Methode d'essai; Contenido de lipidos; Espana; Acidos grasos
Language
Spanish; Castilian
Note
Sumarios (En, Es)
4 tab., 1 fig.; 32 ref.
Type
Numerical Data; Summary
1995-08-15
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