Effect of frying on the fatty acid composition of silver carp and common carp.

Autor:	Djordjevic, Vesna, Trbovic, Dejana, Nastasijevic, Ivan, Ljubojevic, Dragana, Lakicevic, Brankica, Nikolic, Aleksandra
Předmět:	SILVER carp CARP FISH fillets FATTY acids FATS & oils EICOSAPENTAENOIC acid SATURATED fatty acids LINOLEIC acid
Zdroj:	Meat Technology; 2019, Vol. 60 Issue 1, p30-36, 7p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu