Open AccessEffects of deep-frying to sardine croquettes’ chemical composition
Author(s) -
Ekrem Cem Çankırılıgil,
Nermin Berik
Publication year - 2017
Publication title -
ege journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
eISSN - 2148-3140
pISSN - 1300-1590
DOI - 10.12714/egejfas.2017.34.3.08
Subject(s) - sardine , food science , chemistry , polyunsaturated fatty acid , docosahexaenoic acid , linoleic acid , lysine , deep frying , isoleucine , methionine , amino acid , eicosapentaenoic acid , leucine , biochemistry , fatty acid , fish <actinopterygii> , biology , fishery
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