[Effect of various methods of storage and heat processing on muscle lipids of the mirror carp].
D000818:Animals; D002855:Chromatography, Thin Layer; D003296:Cooking; D003530:Cyprinidae; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005519:Food Preservation; D005615:Freezing; D005782:Gels; D005989:Glycerides / Q000032:analysis; D006358:Hot Temperature; D008055:Lipids / Q000032:analysis*; D008872:Microwaves; D009132:Muscles / Q000032:analysis*; D012034:Refrigeration; D012822:Silicon Dioxide; D013229:Stearic Acids / Q000032:analysis; D013997:Time Factors; D014280:Triglycerides / Q000032:analysis
D005230:Fatty Acids, Nonesterified; D005782:Gels; D005989:Glycerides; D008055:Lipids; D013229:Stearic Acids; D014280:Triglycerides; D012822:Silicon Dioxide
Vliianie razlichnykh sposobov khraneniia i teplovoĭ obrabotki na lipidy myshts zerkal'nogo karpa.