Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Olga, Szulecka"'
Autor:
Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 4-15 (2021)
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, an
Externí odkaz:
https://doaj.org/article/33b0bb89cd3a41da826ffb68ebb8589e
Autor:
Janna, Cropotova, Revilija, Mozuraityte, Inger Beate, Standal, Olga, Szulecka, Tomasz, Kulikowski, Adam, Mytlewski, Turid, Rustad
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 4-15 (2021)
Food Technology and Biotechnology
Volume 59
Issue 1
Food Technology and Biotechnology
Volume 59
Issue 1
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::5d52681a9c1f42251446156c35798ba0
https://hrcak.srce.hr/file/373402
https://hrcak.srce.hr/file/373402
Autor:
Janna Cropotova, Turid Rustad, Revilija Mozuraityte, Adam Mytlewski, Olga Szulecka, Inger Beate Standal, Tomasz Kulikowski
Publikováno v:
Food technology and biotechnology
Research background. It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish species by pelagic fish will increase the content of omega-3 fatty acids, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::394a4a6c839687558ed90e19fa8306c6
https://hdl.handle.net/11250/2734466
https://hdl.handle.net/11250/2734466
Publikováno v:
Journal of Food Processing and Preservation. 43
The aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35c65afc048ab643e21e8ce531873249
https://doi.org/10.1111/jfpp.13962
https://doi.org/10.1111/jfpp.13962