ShareEffects of frying oil type on oxidative stability and fatty acid profiles of goatfish during cold storage: investigations on oils from sunflower, soybean, corn and canola.
Author(s) : ÖZYURT G., SIMSEK A., ETYEMEZ M., et al.
Type of article: Article
Details
- Original title: Effects of frying oil type on oxidative stability and fatty acid profiles of goatfish during cold storage: investigations on oils from sunflower, soybean, corn and canola.
- Record ID : 30004590
- Languages: English
- Source: Fleischwirtschaft International - vol. 27 - n. 4
- Publication date: 2012
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