Effects of frying and warmholding on fatty acids and cholesterol of sole (Solea solea), codfish (Gadus morrhua) and hake (Merluccius merluccius)

Author: Candela M.   Astiasaran I.   Bello J.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.58, Iss.3, 1997-03, pp. : 227-231

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