Kapak Resmi

Cooking methods affect total fatty acid composition and retention of DHA and EPA in selected fish fillets

Changes in total fatty acids in fillets of yellow stripe scad, Japanese threadfin bream, and salmon when applying different cooking methods were evaluated. All fish fillets (100 g fresh weight) were subjected to deep drying, grilling, baking in foil, and steaming. The results showed that deep frying...

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Detaylı Bibliyografya
Asıl Yazarlar:	Poh, Yee Choo, Azlan, Azrina, Khoo, Hock Eng
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	Science Society of Thailand under the Patronage of His Majesty the King 2018
Online Erişim:	http://psasir.upm.edu.my/id/eprint/72126/1/Cooking%20methods%20affect%20total%20fatty%20acid%20composition%20and%20retention%20of%20DHA%20and%20EPA%20in%20selected%20fish%20fillets.pdf
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