Polar and neutral lipid composition and fatty acids pro file in selected fish meals depending on raw material and grade of products

Adriana Mika , Ewa Świeżewska , Piotr Stepnowski

Abstract

n/a
Author Adriana Mika PChZŚ
Adriana Mika,,
- Laboratory of Chemical Environmental Risks
, Ewa Świeżewska
Ewa Świeżewska,,
-
, Piotr Stepnowski PChZŚ
Piotr Stepnowski,,
- Laboratory of Chemical Environmental Risks
Journal seriesLWT-Food Science and Technology, ISSN 0023-6438
Issue year2016
Vol70
Pages199-207
Keywords in Englishfatty acids, fish meal grade, neutral lipids, spectrometric techniques
DOIDOI:10.1016/j.lwt.2016.02.051
URL http://dx.doi.org/10.1016/j.lwt.2016.02.051
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 35.0, 20-12-2017, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, 20-12-2017, ArticleFromJournal
Publication indicators WoS Impact Factor: 2016 = 2.329 (2) - 2016=2.929 (5)
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