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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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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2019
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| Предметы: | |
| Online-ссылка: | 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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