Al-Saghir, Sabri <br/><br/>
Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).  [electronic resource] 

 -  Journal of agricultural and food chemistry  Aug 2004 
 - 5290-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0495946  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cholesterol--chemistry<br/>Cooking--methods<br/>Fatty Acids--analysis<br/>Hot Temperature<br/>Lipid Peroxidation<br/>Lipids--analysis<br/>Meat--analysis<br/>Oxidation-Reduction<br/>Salmon