Stabilita nenasy cených mastných kyselin ředy n-3 při kulinární úpra vě markrely
- Other title
- Stability of 3n-polyunsaturated fatty acid during culinary processing of mackerel (en)
- Author
- HOLASOVA, M1 ; PARIZKOVA, H1 ; KOPECKY, A1 ; BLATTNA, J1 ; WINTEROVA, L; MRAZEK, M1
[1] Výzkumný ústav potravinářský, 102 31 Praha Hostivar, Czechoslovakia - Source
Potravinářské vědy. = Food sciences. 1993, Vol 11, Num 4, pp 335-340 ; ref : 15 ref
- ISSN
- 0862-8653
- Scientific domain
- Food science technology
- Publisher
- Institute of Agricultural and Food Information, Praha
- Publication country
- Czech Republic
- Document type
- Article
- Language
- Czech
- Keyword (fr)
- Acide gras polyinsaturé Composition chimique Cuisson Lipide Maquereau Perte nutritionnelle Poisson comestible Préparation culinaire
- Keyword (en)
- Polyunsaturated fatty acid Chemical composition Cooking Lipids Mackerel Nutritional loss Edible fish Home cooking
- Keyword (es)
- Acido graso poliinsaturado Composición química Cocción Lípido Caballa Pérdida nutricional Pescado comestible Preparación culinaria
- 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
- 4911812
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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