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Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region

Crossref DOI link: https://doi.org/10.1016/j.foodchem.2014.04.104

Published Print: 2014-12

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Neff, Margaret R.

Bhavsar, Satyendra P.

Braekevelt, Eric

Arts, Michael T.
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Article Title: Effects of different cooking methods on fatty acid profiles in four freshwater fishes from the Laurentian Great Lakes region

Journal Title: Food Chemistry

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2014.04.104

Content Type: article

Copyright: Crown copyright © 2014 Published by Elsevier Ltd. All rights reserved.