title: Changes of fatty acid composition during the processing of fish.
authors.affiliation: Department of Food Preservign Technology, Institute of Chemical Technology, Prague, Czechoslovakia.
authors.lastname: Voldrich
authors.forename: J
authors.initials: J
authors.lastname: Dobias
authors.forename: P
authors.initials: P
authors.lastname: Kalac
authors.forename: D
authors.initials: D
authors.lastname: Curda
mesh_terms: D000818:Animals; D004281:Docosahexaenoic Acids / Q000032:analysis; D015118:Eicosapentaenoic Acid / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D005511:Food Handling
chemical_list: D005227:Fatty Acids; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid