Carregant...
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...
Guardat en:
| Publicat a: | Int J Food Sci |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi
2021
|
| Matèries: | |
| Accés en línia: | 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 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|