Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)

Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Raatz, Susan K., Golovko, Mikhail Y., Brose, Stephen A., Rosenberger, Thad A., Burr, Gary S., Wolters, William R., Picklo, Matthew J.
Format: Article in Journal/Newspaper
Language:English
Published: American Chemical Society (ACS) 2011
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1021/jf202576k
https://pubs.acs.org/doi/pdf/10.1021/jf202576k
id cracsoc:10.1021/jf202576k
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spelling cracsoc:10.1021/jf202576k 2024-09-15T17:55:44+00:00 Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar) Raatz, Susan K. Golovko, Mikhail Y. Brose, Stephen A. Rosenberger, Thad A. Burr, Gary S. Wolters, William R. Picklo, Matthew J. 2011 http://dx.doi.org/10.1021/jf202576k https://pubs.acs.org/doi/pdf/10.1021/jf202576k en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 59, issue 20, page 11278-11286 ISSN 0021-8561 1520-5118 journal-article 2011 cracsoc https://doi.org/10.1021/jf202576k 2024-07-25T04:08:34Z Article in Journal/Newspaper Atlantic salmon Salmo salar ACS Publications Journal of Agricultural and Food Chemistry 59 20 11278 11286
institution Open Polar
collection ACS Publications
op_collection_id cracsoc
language English
format Article in Journal/Newspaper
author Raatz, Susan K.
Golovko, Mikhail Y.
Brose, Stephen A.
Rosenberger, Thad A.
Burr, Gary S.
Wolters, William R.
Picklo, Matthew J.
spellingShingle Raatz, Susan K.
Golovko, Mikhail Y.
Brose, Stephen A.
Rosenberger, Thad A.
Burr, Gary S.
Wolters, William R.
Picklo, Matthew J.
Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
author_facet Raatz, Susan K.
Golovko, Mikhail Y.
Brose, Stephen A.
Rosenberger, Thad A.
Burr, Gary S.
Wolters, William R.
Picklo, Matthew J.
author_sort Raatz, Susan K.
title Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
title_short Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
title_full Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
title_fullStr Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
title_full_unstemmed Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon ( Salmo salar)
title_sort baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised atlantic salmon ( salmo salar)
publisher American Chemical Society (ACS)
publishDate 2011
url http://dx.doi.org/10.1021/jf202576k
https://pubs.acs.org/doi/pdf/10.1021/jf202576k
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Agricultural and Food Chemistry
volume 59, issue 20, page 11278-11286
ISSN 0021-8561 1520-5118
op_doi https://doi.org/10.1021/jf202576k
container_title Journal of Agricultural and Food Chemistry
container_volume 59
container_issue 20
container_start_page 11278
op_container_end_page 11286
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