Changes of fatty acid composition during the processing of fish.
Voldrich
Department of Food Preservign Technology, Institute of Chemical Technology, Prague, Czechoslovakia.
Dobias
J
J
Kalac
P
P
Curda
D
D
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
D005227:Fatty Acids; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid