Changes in ω‐3 Polyunsaturated Fatty Acids in the Chum Salmon Muscle During Spawning Migration and Extrusion Cooking
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6) , 1659-1661
- https://doi.org/10.1111/j.1365-2621.1988.tb07809.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- High moisture extrusion with twin screw extruder - Fate of soy protein during the repetition of extrusion cooking.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1987
- Influence of commercial dietary fatty acids on polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same speciesJournal of Agricultural and Food Chemistry, 1986
- Effects of Oxygen Absorber and Temperature on ω3 Polyunsaturated Fatty Acids of Sardine Oil during StorageJournal of Food Science, 1985
- A consumption of muscle lipid during spawning migration of chum salmon Oncorhynchus keta.NIPPON SUISAN GAKKAISHI, 1985