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Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).
J Agric Food Chem. 2004 Aug 11;52(16):5290-6. doi: 10.1021/jf0495946.
J Agric Food Chem. 2004.
PMID: 15291510
Selected quality parameters of salmon and meat when fried with or without added fat.
Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
Elmadfa I, et al. Among authors: al saghir s.
Int J Vitam Nutr Res. 2006 Jul;76(4):238-46. doi: 10.1024/0300-9831.76.4.238.
Int J Vitam Nutr Res. 2006.
PMID: 17243088
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