<b>Quantification of fatty acids in salmon fillets conserved by different methods
Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatog...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2017-09-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/30220 |