{"title":"甘油三酯、磷脂和多不饱和脂肪酸在生青花鱼(Thunnus alalunga)肌肉不同部位的分布:烹调后的变化","authors":"S. Aubourg, J. M. Gallardo, C. G. Sotelo","doi":"10.1016/S0315-5463(91)70167-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"15 1","pages":"287-291"},"PeriodicalIF":0.0000,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"Distribution of triglycerides, phospholipids and polyunsaturated fatty acids in different sites in raw albacore (Thunnus alalunga) muscle: changes after cooking\",\"authors\":\"S. Aubourg, J. M. Gallardo, C. G. Sotelo\",\"doi\":\"10.1016/S0315-5463(91)70167-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":9532,\"journal\":{\"name\":\"Canadian Institute of Food Science and Technology journal\",\"volume\":\"15 1\",\"pages\":\"287-291\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1991-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Canadian Institute of Food Science and Technology journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/S0315-5463(91)70167-3\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Canadian Institute of Food Science and Technology journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/S0315-5463(91)70167-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Distribution of triglycerides, phospholipids and polyunsaturated fatty acids in different sites in raw albacore (Thunnus alalunga) muscle: changes after cooking