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Fatty acid composition of salted and fermented products from Baikal omul (Coregonus autumnalis migratorius)
The fatty acid (FA) composition of raw, salted, and fermented fish products prepared from two populations of Baikal omul (Coregonus autumnalis migratorius) was determined. Total lipid content in the raw, salted, and fermented fish products was 3.85, 4.04, and 3.76%, respectively. Overall, the most a...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016090/ https://ncbi.nlm.nih.gov/pubmed/32116369 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04091-z |
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