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10.1080/10498850.2019.1570992
Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania
Davis Chaula
Henry Laswai
Bernard Chove
Anders Dalsgaard
Robinson Mdegela
Grethe Hyldig
Taylor & Francis
Journal of Aquatic Food Product Technology, 2019. doi:10.1080/10498850.2019.1570992
Dagaa
omega-3 fatty acids
freshwater fish
fish lipids
thiobarbituric acid reactive substances
lake Victoria
sardines
polyunsaturated fatty acids
en
Journal
Journal of Aquatic Food Product Technology
© 2019 Taylor & Francis Group, LLC
1049-8850
1547-0636
28
2
165
176
10.1080/10498850.2019.1570992
https://doi.org/10.1080/10498850.2019.1570992
VoR
application/pdfdoi:10.1080/10498850.2019.157099210.1080/10498850.2019.1570992https://doi.org/10.1080/10498850.2019.15709922019-02-07truewww.tandfonline.com10.1080/10498850.2019.1570992www.tandfonline.comtrue2019-02-0710.1080/10498850.2019.1570992
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