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EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

✍ Scribed by JINJIE ZHANG; DAN WU; DONGHONG LIU; ZHONGXIANG FANG; JIANCHU CHEN; YAQIN HU; XINGQIAN YE

Book ID: 114843452
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 380 KB
Volume: 37
Category: Article
ISSN: 0145-8884
DOI: 10.1111/j.1745-4514.2011.00626.x

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