Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.) - Concepedia

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Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.)

48

Citations

43

References

1993

Year

J. L. Sébédio, W. M. N. Ratnayake, R. G. Ackman, J. Prevost

Food Research International

Food ChemistryLipid AnalysisScomber Scombrus LOmega-3 Fatty AcidLipid NutritionDeep Fat FryingAtlantic Mackerel

References

	Year	Citations

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