Effects of culinary treatments on the lipid nutritional quality of fish and shellfish

Coronary heart disease (CHD) is one of the leading causes of death worldwide. Seafood, especially fish and shellfish, is a healthy food that reduces the risk of CHD. In many regions, seafood is consumed cooked to eliminate potentially pathogenic microorganisms. Although there have been many reports...

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Bibliographic Details

Main Authors:	Karsoon Tan, Leiheng Huang, Kianann 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/45152/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/45152/ https://doi.org/10.1016/j.fochx.2023.100856
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