LIPIDS OF FISH FILLETS - CHANGES FOLLOWING COOKING BY DIFFERENT METHODS

被引：64

作者：

MAI, J

SHIMP, J

WEIHRAUCH, J

KINSELLA, JE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb07384.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1669 / 1674

页数：6

共 14 条

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[8]

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[9] FATTY-ACID CONTENT AND COMPOSITION OF FRESHWATER FINFISH [J].

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SHIMP, JL ;

MAI, J ;

WEIHRAUCH, J .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1977, 54 (10) :424-429

[10] CHANGES IN PHOSPHOLIPIDS IN CHICKEN TISSUES DURING COOKING IN FRESH AND REUSED COOKING OIL, AND DURING FROZEN STORAGE [J].

LEE, WT ;

DAWSON, LE .

JOURNAL OF FOOD SCIENCE, 1976, 41 (03) :598-600

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