Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

Published 2020 View Full Article

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Title
Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage
Authors
Keywords
European eels, Fatty acids, Health lipid indices, Canning, Storage, Filling medium
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109601
Publisher
Elsevier BV
Online
2020-07-28
DOI
10.1016/j.foodres.2020.109601

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