Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage
Lucía Gómez‐Limia, N. Cobas, Inmaculada Franco, Sidonia Martı́nez
Topics & Concepts
Food scienceChemistrySaltingFatty acidSunflower oilOlive oilBiochemistryAquaculture Nutrition and GrowthMeat and Animal Product QualityFatty Acid Research and Health