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Cholesterol Oxidation is Increased and PUFA Decreased by Frozen Storage and Grilling of Atlantic Hake Fillets (Merluccius hubbsi)
Author(s) -
Saldanha Tatiana,
Bragagnolo Neura
Publication year - 2007
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-007-3089-6
Subject(s) - hake , lipidology , clinical chemistry , food science , linoleic acid , merluccius , table (database) , chemistry , polyunsaturated fatty acid , biology , fishery , fish <actinopterygii> , fatty acid , biochemistry , database , computer science
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