Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Published 2018 View Full Article

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Title
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
Authors
Keywords
-
Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 32, Issue No. 5, Pages 493-502
Publisher
Czech Academy of Agricultural Sciences
Online
2018-02-11
DOI
10.17221/405/2013-cjfs

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