The effect of different cooking methods on fatty acid composition and antioxidant activity of n-3 fatty acids fortified tilapia meat with or without clove essential oil
Tilapia farmers are increasingly relying on dietary fish oil alternatives which substantially reduces health beneficial n-3 polyunsaturated fatty acids (PUFA) in tilapia products.? This may be further exacerbated depending on the cooking method.? This study aimed to evaluate the effects of different...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Triveni Enterprises
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/46550/1/The%20effect%20of%20different%20cooking%20methods%20on%20fatty%20acid%20composition%20and%20antioxidant%20activity%20of%20n-3%20fatty%20acids%20fortified%20tilapia%20meat%20with%20or%20without%20clove%20essential%20oil.pdf http://psasir.upm.edu.my/id/eprint/46550/ http://www.jeb.co.in |
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