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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.foodchem.2005.02.034 2023-10-01T03:56:32+02:00 Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha) Gladyshev, Michail I. Sushchik, Nadezhda N. Gubanenko, Galina A. Demirchieva, Sevilia M. Kalachova, Galina S. 2006 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 96, issue 3, page 446-451 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2006 crelsevierbv https://doi.org/10.1016/j.foodchem.2005.02.034 2023-09-01T00:46:08Z Article in Journal/Newspaper humpback salmon Oncorhynchus gorbuscha ScienceDirect (Elsevier - via Crossref) Food Chemistry 96 3 446 451
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Gladyshev, Michail I.
Sushchik, Nadezhda N.
Gubanenko, Galina A.
Demirchieva, Sevilia M.
Kalachova, Galina S.
Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Gladyshev, Michail I.
Sushchik, Nadezhda N.
Gubanenko, Galina A.
Demirchieva, Sevilia M.
Kalachova, Galina S.
author_facet Gladyshev, Michail I.
Sushchik, Nadezhda N.
Gubanenko, Galina A.
Demirchieva, Sevilia M.
Kalachova, Galina S.
author_sort Gladyshev, Michail I.
title Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
title_short Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
title_full Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
title_fullStr Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
title_full_unstemmed Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
title_sort effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (oncorhynchus gorbuscha)
publisher Elsevier BV
publishDate 2006
url http://dx.doi.org/10.1016/j.foodchem.2005.02.034
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https://api.elsevier.com/content/article/PII:S0308814605001949?httpAccept=text/plain
genre humpback salmon
Oncorhynchus gorbuscha
genre_facet humpback salmon
Oncorhynchus gorbuscha
op_source Food Chemistry
volume 96, issue 3, page 446-451
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2005.02.034
container_title Food Chemistry
container_volume 96
container_issue 3
container_start_page 446
op_container_end_page 451
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