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About this Agricultural and Biological Sciences article
Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas by Vieira, Ellen Caroline Silvério; Mársico, Eliane Teixeira; Conte-Junior, Carlos Adam; Damiani, Clarissa; Canto, Anna Carolina Vilhena da Cruz Silva; Monteiro, Maria Lucia Guerra; da Silva, Flávio Alves is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Vieira, Ellen Caroline Silvério; Mársico, Eliane Teixeira; Conte-Junior, Carlos Adam; Damiani, Clarissa; Canto, Anna Carolina Vilhena da Cruz Silva; Monteiro, Maria Lucia Guerra; da Silva, Flávio Alves
- Publisher
- John Wiley and Sons; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0145-8892)
- Published
- 2018
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)