Selected Quality Parameters of Salmon and Meat when Fried with or without added fat

Ibrahim Elmadfa, Sabri Al-Saghir, Sonja Kanzler, Georg Frisch, Dorota Majchrzak, Karl-Heinz Wagner (Corresponding author)

Publications: Contribution to journal › Article › Peer Reviewed

Original language	English
Pages (from-to)	238-246
Number of pages	9
Journal	International Journal for Vitamin and Nutrition Research
Volume	76
Issue number	4
Publication status	Published - 2006

Austrian Fields of Science 2012

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title = "Selected Quality Parameters of Salmon and Meat when Fried with or without added fat",

author = "Ibrahim Elmadfa and Sabri Al-Saghir and Sonja Kanzler and Georg Frisch and Dorota Majchrzak and Karl-Heinz Wagner",

note = "24.08.2007: Datenanforderung 1831 (Import Sachbearbeiter)",

year = "2006",

language = "English",

volume = "76",

pages = "238--246",

journal = "International Journal for Vitamin and Nutrition Research",

issn = "0300-9831",

number = "4",

}

TY - JOUR

T1 - Selected Quality Parameters of Salmon and Meat when Fried with or without added fat

AU - Elmadfa, Ibrahim

AU - Al-Saghir, Sabri

AU - Kanzler, Sonja

AU - Frisch, Georg

AU - Majchrzak, Dorota

AU - Wagner, Karl-Heinz

N1 - 24.08.2007: Datenanforderung 1831 (Import Sachbearbeiter)

PY - 2006

Y1 - 2006

M3 - Article

VL - 76

SP - 238

EP - 246

JO - International Journal for Vitamin and Nutrition Research

JF - International Journal for Vitamin and Nutrition Research

SN - 0300-9831

IS - 4

ER -