Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species

By M. Gladyshev, N. Sushchik, G. Gubanenko, S. M. Demirchieva, G. Kalachova. 2007

138 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/496d8ffbd5b933ef40a712322df3949e76de99e6