Journal article

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

Jinjie Zhang, Dan Wu, Donghong Liu, Zhongxiang Fang, Jianchu Chen, Yaqin Hu, Xingqian Ye

Journal of Food Biochemistry | WILEY | Published : 2013

University of Melbourne Researchers

Grants

Awarded by Science Foundation of Zhejiang Province


Awarded by NSFC


Awarded by High Technology Research and Development Programof Ningbo, China


Funding Acknowledgements

This work was supported by the Science Foundation of Zhejiang Province (2008C02015, 2010C12012), NSFC (30972282) and the High Technology Research and Development Programof Ningbo (2010C10016), China.