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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| Päätekijät: | , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Science Society of Thailand under the Patronage of His Majesty the King
2018
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| Linkit: | 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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