Journal ArticleOPEN ACCESS

Effect of cooking on contents of fatty acids, especially Eicosapentaenoic acid and Docosahexaenoic acid in sardine.

  • MAEDA Y
  • ISHIKAWA M
  • YAMAMOTO M
  • et al.
Nippon Eiyo Shokuryo Gakkaishi (1985) 38(6) 447-450
DOI: 10.4327/jsnfs.38.447
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MAEDA, Y., ISHIKAWA, M., YAMAMOTO, M., TERADA, S., MASUI, T., & WATANABE, Y. (1985). Effect of cooking on contents of fatty acids, especially Eicosapentaenoic acid and Docosahexaenoic acid in sardine. Nippon Eiyo Shokuryo Gakkaishi, 38(6), 447–450. https://doi.org/10.4327/jsnfs.38.447

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