A Review on Fish Lipid: Composition and Changes During Cooking Methods
نویسندگان
چکیده
منابع مشابه
Changes in Lipid Composition during Greening of Etiolated Pea Seedlings.
After 7 days of germination in the dark, the three sections of pea seedlings studied (cotyledons, stems, and young leaves) are rich in linoleic acid; after illumination of the seedlings a very significant increase in linolenic acid is observed in the young leaves section, whereas only small variations are noted in the fatty acid composition of the other sections. The increase in linolenic acid ...
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ژورنال
عنوان ژورنال: Journal of Aquatic Food Product Technology
سال: 2011
ISSN: 1049-8850,1547-0636
DOI: 10.1080/10498850.2011.576449