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Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

(2006) FOOD CHEMISTRY. 98(4). p.609-617
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Citation

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Chicago
Sioen, Isabelle, Lindsey Haak, Katleen Raes, C HERMANS, Stefaan De Henauw, Stefaan De Smet, and John Van Camp. 2006. “Effects of Pan-frying in Margarine and Olive Oil on the Fatty Acid Composition of Cod and Salmon.” Food Chemistry 98 (4): 609–617.
APA
Sioen, I., Haak, L., Raes, K., HERMANS, C., De Henauw, S., De Smet, S., & Van Camp, J. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. FOOD CHEMISTRY, 98(4), 609–617.
Vancouver
1.
Sioen I, Haak L, Raes K, HERMANS C, De Henauw S, De Smet S, et al. Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2006;98(4):609–17.
MLA
Sioen, Isabelle, Lindsey Haak, Katleen Raes, et al. “Effects of Pan-frying in Margarine and Olive Oil on the Fatty Acid Composition of Cod and Salmon.” FOOD CHEMISTRY 98.4 (2006): 609–617. Print.
@article{351077,
  author       = {Sioen, Isabelle and Haak, Lindsey and Raes, Katleen and HERMANS, C and De Henauw, Stefaan and De Smet, Stefaan and Van Camp, John},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {4},
  pages        = {609--617},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon},
  url          = {http://dx.doi.org/1854/5298},
  volume       = {98},
  year         = {2006},
}

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