Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas.AuthorsVieira, Ellen Caroline Silvério; Mársico, Eliane Teixeira; Conte‐Junior, Carlos Adam; Damiani, Clarissa; Canto, Anna Carolina Vilhena da Cruz Silva; Monteiro, Maria Lucia Guerra; Silva, Flávio Alves daPublicationJournal of Food Processing & Preservation, 2018, Vol 42, Issue 11, pN.PAGISSN0145-8892Publication typeArticleDOI10.1111/jfpp.13820