Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet
Introduction Seafood is an excellent source of high-quality protein, essential fatty acids, vitamins, and minerals. In terms of fish quality, the most basic element is to measure the approximate composition of the flesh along with its fatty acid composition (Hedayati Fard and Miri, 2017). The bighea...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Persa |
| Izdano: |
Iranian Fisheries Research Organization
2025-07-01
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| Serija: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Teme: | |
| Online dostop: | http://isfj.ir/article-1-2852-en.pdf |
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