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Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar )
Al-Saghir, Sabri, Thurner, Karin, Wagner, Karl-Heinz, Frisch, Georg, Luf, Wolfgang, Razzazi-Fazeli, Ebrahim, Elmadfa, IbrahimVolume:
52
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf0495946
Date:
August, 2004
File:
PDF, 75 KB
english, 2004