Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( — Nutrition Facts (FDC 2353620)

Name: Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( — Nutrition Facts (FDC 2353620)
Creator: NutritionDB

Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout ( — Nutrition Facts (FDC 2353620) is one of 9,000 foods in the NutritionDB dataset. Key details — Food: Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (; FDC ID: 2353620; Data type: Experim

Food	Effects of cooking techniques on fatty acid and oxylipin content of farmed rainbow trout (
FDC ID	2353620
Data type	Experimental
Source	USDA FoodData Central

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