Effects of Frying Fat and Preparation on Carp (Cyprinus carpio) Fillet Lipid Composition and Oxidation.
| Autor: | SAMPELS, SABINE1 sampels@frov.jcu.cz, ZAJÍC, TOMáš1, MRÁZ, JAN1 |
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| Zdroj: | Czech Journal of Food Sciences. 2014, Vol. 32 Issue 5, p493-502. 10p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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