ShareVARIATION IN N-3 FATTY ACID CONTENT OF FRESH AND FROZEN SALMON.
Author(s) : HARDY R. W., KING I. B.
Type of article: Article
Summary
PRESENTATION OF SEVERAL SPECIES OF SALMON, WITH SPECIAL REFERENCE TO THEIR LIPID CONTENT AND FATTY ACID COMPOSITION. COMPARISON OF FISH QUALITY AS A FUNCTION OF SPAWNING. (Bibliogr. int. CDIUPA, FR., 90-257770.
Details
- Original title: VARIATION IN N-3 FATTY ACID CONTENT OF FRESH AND FROZEN SALMON.
- Record ID : 1990-2433
- Languages: English
- Source: Omega 3 News - vol. 4 - n. 4
- Publication date: 1989
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Lipid; Salmon; Fish; Freezing; Fatty acid
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- Date : 1987
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 6
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- Author(s) : GIL M.
- Date : 1985
- Languages : Spanish
- Source: Arch. latinoam. Nutr. - vol. 35 - n. 2
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- Date : 1995
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- Author(s) : FRICKE H., OEHLENSCHLÄGER J.
- Date : 1983
- Languages : German
- Source: Fette Seifen Anstrichm. - vol. 85 - n. 12
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