Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Nikoo, Mehdi, Rahimabadi, Eshagh Zakipour, Salehifar, Ebrahim
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2010
Subjects:
Aquatic Science
Food Science
Beluga
Beluga*
Online Access:http://dx.doi.org/10.1080/10498850.2010.493267
Description
Description not available.

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