[Nutrition-physiological properties of fish-frying fats. I. Effects of frying on chemical composition and food-efficiency].
D000818:Animals; D001835:Body Weight / Q000187:drug effects; D003296:Cooking; D003297:Cooking and Eating Utensils; D004044:Dietary Proteins; D004355:Drug Stability; D005227:Fatty Acids / Q000032:analysis; D005228:Fatty Acids, Essential / Q000032:analysis; D005396:Fish Products; D005504:Food Analysis; D005513:Food Inspection; D005525:Food-Processing Industry; D006128:Growth / Q000187:drug effects; D006358:Hot Temperature; D009821:Oils / Q000032:analysis*; D011506:Proteins / Q000032:analysis; D051381:Rats; D013025:Glycine max
D004044:Dietary Proteins; D005227:Fatty Acids; D005228:Fatty Acids, Essential; D009821:Oils; D011506:Proteins
Uber die ernährungsphysiologischen Eigenschaften von Fisch-Frittierfetten. I. Einfluss des Frittierens auf chemische Zusammensetzung und Futter-Efficiency.