Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.)
- 31 December 1993
- journal article
- Published by Elsevier in Food Research International
- Vol. 26 (3) , 163-172
- https://doi.org/10.1016/0963-9969(93)90049-o
Abstract
No abstract availableThis publication has 43 references indexed in Scilit:
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