Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon ( Oncorhynchus gorbuscha)

Gladyshev, Michail I. ; Sushchik, Nadezhda N. ; Gubanenko, Galina A. ; Demirchieva, Sevilia M. ; Kalachova, Galina S.

Food chemistry, 2006-06, Vol.96 (3), p.446-451 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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