Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
Published in: | Food Chemistry |
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Main Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
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Elsevier BV
2006
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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 |
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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 https://api.elsevier.com/content/article/PII:S0308814605001949?httpAccept=text/xml 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 |
_version_ |
1778526456493637632 |