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[Effects of cooking on the fatty acid composition of the lipids of various species of frozen fish. II. Free fatty acid composition]. 1974

G B Quaglia, and M Audisio, and G Fabriani, and A Fidanza

UI MeSH Term Description Entries
D008055 Lipids A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed) Lipid
D003296 Cooking The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases. Cookery
D005230 Fatty Acids, Nonesterified FATTY ACIDS found in the plasma that are complexed with SERUM ALBUMIN for transport. These fatty acids are not in glycerol ester form. Fatty Acids, Free,Free Fatty Acid,Free Fatty Acids,NEFA,Acid, Free Fatty,Acids, Free Fatty,Acids, Nonesterified Fatty,Fatty Acid, Free,Nonesterified Fatty Acids
D005396 Fish Products Food products manufactured from fish (e.g., FISH FLOUR, fish meal). Fish Product,Product, Fish,Products, Fish
D005504 Food Analysis Measurement and evaluation of the components of substances to be taken as FOOD. Analysis, Food,Analyses, Food,Food Analyses
D005519 Food Preservation Procedures or techniques used to keep food from spoiling. Preservation, Food
D005615 Freezing Liquids transforming into solids by the removal of heat. Melting

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