Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)

Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Al-Saghir, Sabri, Thurner, Karin, Wagner, Karl-Heinz, Frisch, Georg, Luf, Wolfgang, Razzazi-Fazeli, Ebrahim, Elmadfa, Ibrahim
Format: Article in Journal/Newspaper
Language:English
Published: American Chemical Society (ACS) 2004
Subjects:
Salmo salar
Online Access:http://dx.doi.org/10.1021/jf0495946
https://pubs.acs.org/doi/pdf/10.1021/jf0495946
id cracsoc:10.1021/jf0495946
record_format openpolar
spelling cracsoc:10.1021/jf0495946 2024-09-30T14:42:09+00:00 Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar) Al-Saghir, Sabri Thurner, Karin Wagner, Karl-Heinz Frisch, Georg Luf, Wolfgang Razzazi-Fazeli, Ebrahim Elmadfa, Ibrahim 2004 http://dx.doi.org/10.1021/jf0495946 https://pubs.acs.org/doi/pdf/10.1021/jf0495946 en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 52, issue 16, page 5290-5296 ISSN 0021-8561 1520-5118 journal-article 2004 cracsoc https://doi.org/10.1021/jf0495946 2024-09-12T04:12:23Z Article in Journal/Newspaper Salmo salar ACS Publications Journal of Agricultural and Food Chemistry 52 16 5290 5296
institution Open Polar
collection ACS Publications
op_collection_id cracsoc
language English
format Article in Journal/Newspaper
author Al-Saghir, Sabri
Thurner, Karin
Wagner, Karl-Heinz
Frisch, Georg
Luf, Wolfgang
Razzazi-Fazeli, Ebrahim
Elmadfa, Ibrahim
spellingShingle Al-Saghir, Sabri
Thurner, Karin
Wagner, Karl-Heinz
Frisch, Georg
Luf, Wolfgang
Razzazi-Fazeli, Ebrahim
Elmadfa, Ibrahim
Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
author_facet Al-Saghir, Sabri
Thurner, Karin
Wagner, Karl-Heinz
Frisch, Georg
Luf, Wolfgang
Razzazi-Fazeli, Ebrahim
Elmadfa, Ibrahim
author_sort Al-Saghir, Sabri
title Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
title_short Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
title_full Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
title_fullStr Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
title_full_unstemmed Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish ( Salmo salar)
title_sort effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish ( salmo salar)
publisher American Chemical Society (ACS)
publishDate 2004
url http://dx.doi.org/10.1021/jf0495946
https://pubs.acs.org/doi/pdf/10.1021/jf0495946
genre Salmo salar
genre_facet Salmo salar
op_source Journal of Agricultural and Food Chemistry
volume 52, issue 16, page 5290-5296
ISSN 0021-8561 1520-5118
op_doi https://doi.org/10.1021/jf0495946
container_title Journal of Agricultural and Food Chemistry
container_volume 52
container_issue 16
container_start_page 5290
op_container_end_page 5296
_version_ 1811644378055180288

Similar Items