Effects of cooking on fatty acid content in four freshwater fishes from the Laurentian Great Lakes region.

Neff M.R., S.P. Bhavsar, E. Braekeveldt & M.T. Arts. 2014. Effects of cooking on fatty acid content in four freshwater fishes from the Laurentian Great Lakes region. Food Chemistry 164(1): 544-550. http://dx.doi.org/10.1016/j.foodchem.2014.04.104
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