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Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus).
- Published in:
- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5539376
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- Article
Seafood Intake as a Method of Non-Communicable Diseases (NCD) Prevention in Adults.
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- Nutrients, 2021, v. 13, n. 5, p. 1422, doi. 10.3390/nu13051422
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- Article
ANIMAL-MODEL ASSESSMENT OF THE IMPACT OF DIET MODIFICATION AND VITAMIN B SUPPLEMENTATION ON THE PERICARDIAL FATTY TISSUE AND ITS FATTY ACID PROFILE.
- Published in:
- Journal of Elementology, 2018, v. 23, n. 3, p. 849, doi. 10.5601/jelem.2017.22.3.1514
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- Article
CHANGES IN LIPIDS AND THEIR EFFECT ON THE QUALITY OF FREEZE-DRIED MEAT MEALS.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 3, p. 1
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- Article
EFFECTS OF DIFFERENT HEAT TREATMENTS ON LIPID QUALITY OF STRIPED CATFISH (PANGASIUS HYPOPHTHALMUS).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 3, p. 359
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- Article
QUALITY OF LIPIDS IN MARINATED HERRING.
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- Electronic Journal of Polish Agricultural Universities, 2011, v. 14, n. 1, p. 9
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- Article