Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)

• Published in: Food Chemistry
• Main Authors: Gladyshev, Michail I., Sushchik, Nadezhda N., Gubanenko, Galina A., Demirchieva, Sevilia M., Kalachova, Galina S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2006
• Subjects: General Medicine; Food Science; Analytical Chemistry; humpback salmon; Oncorhynchus gorbuscha
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2005.02.034; https://api.elsevier.com/content/article/PII:S0308814605001949?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814605001949?httpAccept=text/plain