The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by <sup>1</sup>H NMR
- Egileak:
- B. Nieva-Echevarria, E. Goicoechea, M.J. Manzanos, M.D. Guillen
- Urtea:
- 2016
- Non argitaratua:
- Food Research International
- Liburukia:
- 84
- Hasierako orria - Amaierako orria:
- 150 - 159