Search Results - Demirchieva, Sevilia M.

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    Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species

    Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species by Gladyshev, Michail I., Sushchik, Nadezhda N., Gubanenko, Galina A., Demirchieva, Sevilia M., Kalachova, Galina S.

    Published in Food chemistry
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  2. 2
    Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon ( Oncorhynchus gorbuscha)

    Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon ( Oncorhynchus gorbuscha) by Gladyshev, Michail I., Sushchik, Nadezhda N., Gubanenko, Galina A., Demirchieva, Sevilia M., Kalachova, Galina S.

    Published in Food chemistry
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