Related references
Note: Only part of the references are listed.Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market
Horst Karl et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of frying on the fatty acid composition in farmed and wild gilthead sea bream (Sparus aurata)
Mnari Bhouri Amira et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Fatty acid profile and proximate composition of Pacific mullet (Mugil so-iuy) caught in the Black Sea
Sevim Kose et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
A. K. M. Azad Shah et al.
FOOD CHEMISTRY (2009)
Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)
A. U. Tuerkkan et al.
FOOD AND BIOPRODUCTS PROCESSING (2008)
Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
Juciell Weber et al.
FOOD CHEMISTRY (2008)
Effects of differences in diet and seasonal changes on the fatty acid composition in fillets from farmed and wild sea bream (Sparus aurata L.) and sea bass (Dicentrarchus labrax L.)
Mustafa Yildiz et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea
Mehmet Celik
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa)
Ying Zhong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata
A. Mnari et al.
FOOD CHEMISTRY (2007)
Fatty acid composition of three freshwater fishes under different storage and cooking processes
Fatima Aparecida Ferreira de Castro et al.
FOOD CHEMISTRY (2007)
Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (Oncorhynchus gorbuscha)
MI Gladyshev et al.
FOOD CHEMISTRY (2006)
The influence of changing food supply on the lipid biochemistry of deep-sea holothurians
RR Neto et al.
DEEP-SEA RESEARCH PART I-OCEANOGRAPHIC RESEARCH PAPERS (2006)
Reproductive biology of the holothurian Holothuria tubulosa (Echinodermata) in the Adriatic Sea
M Despalatovic et al.
JOURNAL OF THE MARINE BIOLOGICAL ASSOCIATION OF THE UNITED KINGDOM (2004)
Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar)
S Al-Saghir et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Lipid contents and fatty acid composition of total lipid of sea cucumber Stichopus japonicus and konowata (salted sea cucumber entrails)
T Kasai
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2003)
Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
MT Garcia-Arias et al.
FOOD CHEMISTRY (2003)
Oxidation process affecting fatty acids and cholesterol in fried and roasted salmon
M Echarte et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Organic matter assimilation and selective feeding by holothurians in the deep sea: some observations and comments
ML Ginger et al.
PROGRESS IN OCEANOGRAPHY (2001)
A preliminary investigation of the lipids of abyssal holothurians from the north-east Atlantic Ocean
ML Ginger et al.
JOURNAL OF THE MARINE BIOLOGICAL ASSOCIATION OF THE UNITED KINGDOM (2000)