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Influence of the amount of essential fatty acids in muscle tissue of Silver carp and Common carp frying in sunflower oil and pork fat

dc.contributor.authorĐorđević, Vesna
dc.contributor.authorTrbović, Dejana
dc.contributor.authorNastasijević, Ivan
dc.contributor.authorLjubojević, Dragana
dc.contributor.authorLakićević, Brankica
dc.contributor.authorJanković, Saša
dc.contributor.authorStefanović, Srđan
dc.date.accessioned2019-11-27T12:25:55Z
dc.date.available2019-11-27T12:25:55Z
dc.date.issued2018-06
dc.identifier.isbn978-86-7834-155-7
dc.identifier.urihttps://repo.niv.ns.ac.rs/xmlui/handle/123456789/172
dc.description.sponsorshipThese results are derived from the work on the Projects TR31011 and TR31075, which is in the framework of research funded by the Serbian Ministry of Education, Science and Technological Developmenten_US
dc.language.isoenen_US
dc.publisherFaculty of Agriculture, Zemun (Serbia)en_US
dc.sourceConference Proceedings of the 8th International Conference Water and Fish, Belgradeen
dc.subjectfryingen_US
dc.subjectsunflower oilen_US
dc.subjectpork faten_US
dc.subjectsilver carpen_US
dc.subjectcommon carpen_US
dc.titleInfluence of the amount of essential fatty acids in muscle tissue of Silver carp and Common carp frying in sunflower oil and pork faten_US
dc.title.alternativeen_US
dc.typeArticleen_US


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