Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)
- 31 March 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 58 (3) , 227-231
- https://doi.org/10.1016/s0308-8146(96)00169-0
Abstract
No abstract availableKeywords
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