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Effect of Frying on the Fatty Acid Composition of Silver Carp and Common Carp



Vesna Djordjevic
Dejana Trbovic
Ivan Nastasijevic
Dragana Ljubojevic
Brankica Lakicevic
Aleksandra Nikolic


Meat Technology, Vol. 60 (2019), No. 1

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@Article{djordjevicetal:2019:fryingcombocarp, author = {Djordjevic, Vesna and Trbovic, Dejana and Nastasijevic, Ivan and Ljubojevic, Dragana and Lakicevic, Brankica and Nikolic, Aleksandra}, title = {Effect of Frying on the Fatty Acid Composition of Silver Carp and Common Carp}, journal = {Meat Technology}, issn = {2466-4812}, eissn = {2560-4295}, year = {2019}, volume = {60}, number = {1}, howpublished = {print}, language = {english}, pages = {30--36}, note = {5}, doi = {10.18485/meattech.2019.60.1.5}, doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/132}, url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/132/92} }