Impact of air frying on cholesterol and fatty acids oxidation in sardines : (Record no. 147198)

MARC details
000 -LEADER
fixed length control field 00676nab a22001577a 4500
850 ## - HOLDING INSTITUTION
Holding institution Information File (FL2)
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 180702b2017 xxu||||| |||| 00| 0 eng d
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number IF 55 (145)
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Ferreira, Fernanda S.
9 (RLIN) 20270
245 10 - TITLE STATEMENT
Title Impact of air frying on cholesterol and fatty acids oxidation in sardines :
Remainder of title protective effects of aromatic herbs /
Statement of responsibility, etc. Fernanda S. Ferreira ...[et al.]
518 ## - DATE/TIME AND PLACE OF AN EVENT NOTE
Date/time and place of an event note YI2018 M07
555 ## - CUMULATIVE INDEX/FINDING AIDS NOTE
Cumulative index/finding aids note Lipid oxidation; Cholesterol oxidation products (COPs); Fried food; Natural antioxidants; Parsley; Chives
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element FRIED FOOD
General subdivision IF
773 ## - HOST ITEM ENTRY
Related parts 82 (12) 2017 : 2823-2831
Title Journal of Food Science
International Standard Serial Number 0022-1147
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Information Files
650 0# - SUBJECT ADDED ENTRY--TOPICAL TERM
-- 20276

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