TY  - GEN
AU  - Aubourg,S
AU  - Medina,I
AU  - Pérez-Martín,R
TI  - A comparison between conventional and fluorescence detection methods of cooking-induced damage to tuna fish lipids
SN  - 0044-3026
PY  - 1995///0720
KW  - Animals
KW  - Cooking
KW  - Fatty Acids, Nonesterified
KW  - analysis
KW  - Fish Oils
KW  - Hot Temperature
KW  - Species Specificity
KW  - Spectrometry, Fluorescence
KW  - methods
KW  - Spectrophotometry
KW  - Tuna
N1  - Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1007/BF01187514
ER  -