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

Adriana Mika , Ewa Świeżewska , Piotr Stepnowski


Author Adriana Mika (FCh / DEA / LChER)
Adriana Mika,,
- Laboratory of Chemical Environmental Risks
, Ewa Świeżewska - [Institute of Biochemistry and Biophysics of the Polish Academy of Sciences]
Ewa Świeżewska,,
- Institute of Biochemistry and Biophysics of the Polish Academy of Sciences
, Piotr Stepnowski (FCh / DEA / LChER)
Piotr Stepnowski,,
- Laboratory of Chemical Environmental Risks
Journal seriesLWT-Food Science and Technology, ISSN 0023-6438, (A 40 pkt)
Issue year2016
Publication size in sheets0.5
Keywords in Englishfatty acids, fish meal grade, neutral lipids, spectrometric techniques
ASJC Classification1106 Food Science
URL http://dx.doi.org/10.1016/j.lwt.2016.02.051
Languageen angielski
Score (nominal)40
ScoreMinisterial score = 35.0, 18-10-2019, ArticleFromJournal
Ministerial score (2013-2016) = 40.0, 18-10-2019, ArticleFromJournal
Publication indicators Scopus Citations = 4; WoS Citations = 5; Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.559; WoS Impact Factor: 2016 = 2.329 (2) - 2016=2.929 (5)
Citation count*9 (2019-10-16)
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.