Influence of different heating methods on fatty acids and amino acids content of herring caviar
Other Title(s)
تأثير طرق التسخين المختلفة على محتوى بطارخ الرنجة من الأحماض الدهنية و الأحماض الأمينية
Source
Journal of Biological Chemistry and Environmental Sciences
Issue
Vol. 3, Issue 3 (30 Sep. 2008), pp.35-43, 9 p.
Publisher
Agricultural Chemistry and Environment Protection Society
Publication Date
2008-09-30
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Topics
American Psychological Association (APA)
Mahmud, Karimah Abd al-Khaliq& Abd al-Wahhab, Safaa Abd al-Wahhab. 2008. Influence of different heating methods on fatty acids and amino acids content of herring caviar. Journal of Biological Chemistry and Environmental Sciences،Vol. 3, no. 3, pp.35-43.
https://search.emarefa.net/detail/BIM-275277
Modern Language Association (MLA)
Mahmud, Karimah Abd al-Khaliq& Abd al-Wahhab, Safaa Abd al-Wahhab. Influence of different heating methods on fatty acids and amino acids content of herring caviar. Journal of Biological Chemistry and Environmental Sciences Vol. 3, no. 3 (Sep. 2008), pp.35-43.
https://search.emarefa.net/detail/BIM-275277
American Medical Association (AMA)
Mahmud, Karimah Abd al-Khaliq& Abd al-Wahhab, Safaa Abd al-Wahhab. Influence of different heating methods on fatty acids and amino acids content of herring caviar. Journal of Biological Chemistry and Environmental Sciences. 2008. Vol. 3, no. 3, pp.35-43.
https://search.emarefa.net/detail/BIM-275277
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 41-43
Record ID
BIM-275277
