Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh)

E3S Web of Conferences - France
doi 10.1051/e3sconf/202014703009
Full Text
Abstract

Available in full text

Date
Authors
Publisher

EDP Sciences

Related search

Fatty Acid and Cholesterol Content, Chemical Composition and Sensory Evaluation of Horsemeat

South African Journal of Animal Sciences
Animal ScienceZoology
2010English

Studies on the Fat Content and Fatty Acid Composition of Fish Waste

English

Butter Composition and Texture From Cows With Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans

2008English

Fatty Acid Composition and Sensory Analysis in Boer Kids Meat

Archiv für Tierzucht/Archives Animal Breeding
GeneticsFood AnimalsCrop ScienceAnimal SciencePlant ScienceZoologyAgronomy
2014English

The Lipids of Fish. 8. The Triglycerides and Cholesterol Esters of Haddock Flesh

Biochemical Journal
1956English

Fatty Acid Composition of Vitamin a Esters in Fish Liver Oils

THE JOURNAL OF VITAMINOLOGY
1963English

Fatty Acid Composition of Lipids and Cholesterol Content of Normal and Irradiated Rat Incisor Pulps

Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
1979English

Effect of Season and Trophic Level on Fatty Acid Composition and Content of Four Commercial Fish Species From Krasnoyarsk Reservoir (Siberia, Russia)

Fisheries Research
Aquatic Science
2017English

Effects of Microorganisms on the Peroxidation of Lipid and Fatty Acid Composition of Fermented Fish Meal

Bioscience, Biotechnology and Biochemistry
Organic ChemistryApplied MicrobiologyMolecular BiologyBiochemistryAnalytical ChemistryMedicineBiotechnology
1992English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy