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
Awarded by Science Foundation of Zhejiang Province
Awarded by NSFC
Awarded by High Technology Research and Development Programof Ningbo, China
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.