The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Manzanos, M.J.
  4. Guillén, M.D.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2016

Alea: 84

Orrialdeak: 150-159

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2016.03.033 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus