Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish

Fish and shellfish are important sources of high quality lipids, especially omega-3 long-chain polyunsaturated fatty acids. In most countries, seafood is eaten cooked to eliminate any potential parasites and pathogens. In addition, cold storage plays an important role in extending the shelf life of...

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Bibliographic Details

Main Authors:	Karsoon Tan, Lim, Leong Seng, Ya Peng, Cheong, Kit Leong
Format:	Article
Language:	en
Published:	Elsevier Ltd. 2023
Subjects:	QL614-639.8 Fishes TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/45151/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/45151/ https://doi.org/10.1016/j.fochx.2023.101034
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