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

标题
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
作者
关键词
-
出版物
CZECH JOURNAL OF FOOD SCIENCES
Volume 32, Issue No. 5, Pages 493-502
出版商
Czech Academy of Agricultural Sciences
发表日期
2018-02-11
DOI
10.17221/405/2013-cjfs

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