Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
- Author
- GLADYSHEV, Michail I1 ; SUSHCHIK, Nadezhda N1 ; GUBANENKO, Galina A2 ; DEMIRCHIEVA, Sevilia M2 ; KALACHOVA, Galina S1
[1] Institute of Biophysics of Siberian Branch of Russian Academy of Sciences, Akademgorodok, Krasnoyarsk 660036, Russian Federation
[2] Krasnoyarsk State Trade-Economical Institute, Lidiya Prushinskaya Street, 2, Krasnoyarsk 660075, Russian Federation - Source
Food chemistry. 2006, Vol 96, Num 3, pp 446-451, 6 p ; ref : 24 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- Russian
- Keyword (fr)
- Acide gras polyinsaturé Cuisson Muscle Oncorhynchus gorbuscha Saumon Tissu Lipide Pisces Poisson comestible Traitement thermique Vertebrata
- Keyword (en)
- Polyunsaturated fatty acid Cooking Muscle Oncorhynchus gorbuscha Salmon Tissue Lipids Pisces Edible fish Heat treatment Vertebrata
- Keyword (es)
- Acido graso poliinsaturado Cocción Músculo Oncorhynchus gorbuscha Salmón Tejido Lípido Pisces Pescado comestible Tratamiento térmico Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17514344
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2005.02.034 
https://dx.doi.org/10.1016/j.foodchem.2005.02.034
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