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Effect of different types of heat processing on chemical changes in tuna
The chemical changes in skipjack tuna (Katsuwonus pelamis) subjected to cooking, frying, canning and microwave heating were studied. Raw tuna contained an unusual fatty acid C16:3 in high proportion (29.3%) followed by C18:2, C24:1, C16:0 and C18:3. Health beneficial fatty acids, eicosapentaenoic ac...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550962/ https://ncbi.nlm.nih.gov/pubmed/23572621 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0024-2 |
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