STABILITY OF POLY-UNSATURATED FATTY-ACIDS AFTER MICROWAVE COOKING OF FISH

被引：34

作者：

HEARN, TL ^{[1
]}

SGOUTAS, SA ^{[1
]}

SGOUTAS, DS ^{[1
]}

HEARN, JA ^{[1
]}

机构：

[1] EMORY UNIV, SCH MED, CLIN RES FACIL, ATLANTA, GA 30322 USA

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb14100.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1430 / 1431

页数：2

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