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...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
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| Hōputu: | Artigo |
| Reo: | Persa |
| I whakaputaina: |
Iranian Fisheries Research Organization
2025-07-01
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| Rangatū: | Majallah-i ̒Ilmī-i Shīlāt-i Īrān |
| Ngā marau: | |
| Urunga tuihono: | http://isfj.ir/article-1-2852-en.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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