Quality of lipids in marinated herring

• Autorzy: Domiszewski Z. , Bienkiewicz G. , Plust D. , Kulasa M.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

convenience food; domestic market; fatty acid composition; fish lipid; fish market; food quality; foodstuff; lipid oxidation; marinated fish; marinated herring; omega-3 fatty acid; vegetable oil

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2011
• Tom: 14
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume14/issue1/art-09.html

Twórcy

autor

Domiszewski Z.

• Food Quality Department, West Pomeranian University of Technology in Szczecin, Papieza Pawła VI St. 3, 71-459 Szczecin, Poland

autor

Bienkiewicz G.

autor

Plust D.

autor

Kulasa M.

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