Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

In connection with the severe deficiencies of EPA and DHA in the human diet, the industry should provide inexpensive fish products that are characterized by the appropriate lipid quality. The influence of the technological process on true retention rate of EPA and DHA, indicators of lipid oxidation...

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Publicado en:Int J Food Sci
Autores principales: Domiszewski, Zdzisław, Mierzejewska, Sylwia
Formato: Artigo
Lenguaje:Inglês
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8189772/
https://ncbi.nlm.nih.gov/pubmed/34124234
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2021/5539376
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