The influence of frying technique, cooking oil and fish...

Food Research International 2016 / 06 Vol. 84

The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

Nieva-Echevarría, Bárbara, Goicoechea, Encarnación, Manzanos, María J., Guillén, María D.
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Volume:
84
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.03.033
Date:
June, 2016
File:
PDF, 869 KB
english, 2016
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