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
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spelling crinformauk:10.1080/10498850.2010.493267 2023-07-02T03:31:49+02:00 Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets Nikoo, Mehdi Rahimabadi, Eshagh Zakipour Salehifar, Ebrahim 2010 http://dx.doi.org/10.1080/10498850.2010.493267 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 19, issue 2, page 120-129 ISSN 1049-8850 1547-0636 Aquatic Science Food Science journal-article 2010 crinformauk https://doi.org/10.1080/10498850.2010.493267 2023-06-14T17:25:53Z Article in Journal/Newspaper Beluga Beluga* Informa (via Crossref) Journal of Aquatic Food Product Technology 19 2 120 129
institution Open Polar
collection Informa (via Crossref)
op_collection_id crinformauk
language English
topic Aquatic Science
Food Science
spellingShingle Aquatic Science
Food Science
Nikoo, Mehdi
Rahimabadi, Eshagh Zakipour
Salehifar, Ebrahim
Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
topic_facet Aquatic Science
Food Science
format Article in Journal/Newspaper
author Nikoo, Mehdi
Rahimabadi, Eshagh Zakipour
Salehifar, Ebrahim
author_facet Nikoo, Mehdi
Rahimabadi, Eshagh Zakipour
Salehifar, Ebrahim
author_sort Nikoo, Mehdi
title Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
title_short Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
title_full Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
title_fullStr Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
title_full_unstemmed Effects of Frying-Chilling-Reheating on the Lipid Content and Fatty Acid Composition of Cultured Sturgeon ( Huso huso , Beluga) Fillets
title_sort effects of frying-chilling-reheating on the lipid content and fatty acid composition of cultured sturgeon ( huso huso , beluga) fillets
publisher Informa UK Limited
publishDate 2010
url http://dx.doi.org/10.1080/10498850.2010.493267
genre Beluga
Beluga*
genre_facet Beluga
Beluga*
op_source Journal of Aquatic Food Product Technology
volume 19, issue 2, page 120-129
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2010.493267
container_title Journal of Aquatic Food Product Technology
container_volume 19
container_issue 2
container_start_page 120
op_container_end_page 129
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