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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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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2019
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| Matèries: | |
| Accés en línia: | 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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