A comparison of the proximate compositions and fatty acid profiles of zander (Sander lucioperca) from two different regions and climatic conditions

By M. Celik, A. Diler, Aygül Küçükgülmez. 2005

150 citations recorded by the source corpus.

Subfields: Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a72d3be286085d9d9db3e5aa6230c0531ac314f8

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1. M. Gladyshev
2. N. Sushchik
3. G. Gubanenko
4. S. M. Demirchieva
5. G. Kalachova

Citations in the corpus

• Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species (2007, background): “Raw fillets of zander (Sander lucioperca) had EPA and DHA levels about 3– 4% and 7–12%, respectively (Celik et al., 2005).”