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Effect of heating fatty fish: Baltic herring ( Clupea harengus membras ), European sprat ( Sprattus sprattus ) and rainbow trout ( Oncorhynchus mykiss ) on lipid oxidation and contents of eicosapentaenoic and docosahexaenoic acids
Domiszewski, ZdzislawVolume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12028
Date:
April, 2013
File:
PDF, 653 KB
english, 2013