Zeitschriftenaufsatz
|
2004
Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).
Autor:in
Al-Saghir, Sabri; Thurner, Karin; Wagner, Karl-Heinz; Frisch, Georg; Luf, Wolfgang; Razzazi-Fazeli, Ebrahim; Elmadfa, Ibrahim;
Publikationen als Autor:in / Herausgeber:in der Vetmeduni
Schlagwörter
Animals; Cholesterol/chemistry*; Cooking/methods*; Fatty Acids/analysis; Hot Temperature*; Lipid Peroxidation; Lipids/analysis*; Meat/analysis*; Oxidation-Reduction; Salmon*;
Dokumententyp
Originalarbeit
ISSN/eISSN
0021-8561 -
10.1021/jf0495946
WoS ID
PubMed ID