Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet

Razaghian Rostami, G. , Hedayatifard, M. , Nasrollahzade Saravi, H. , Safari, R. , Firouzkandian, S. and Ranjbar, V. (2025). Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet. Iranian Scientific Fisheries Journal, 34(2), 1-15. doi: 10.22092/isfj.2025.133929

Razaghian Rostami, G. , , Hedayatifard, M. , , Nasrollahzade Saravi, H. , , Safari, R. , , Firouzkandian, S. , and Ranjbar, V. . "Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet", Iranian Scientific Fisheries Journal, 34, 2, 2025, 1-15. doi: 10.22092/isfj.2025.133929

Razaghian Rostami, G., Hedayatifard, M., Nasrollahzade Saravi, H., Safari, R., Firouzkandian, S., Ranjbar, V. (2025). 'Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet', Iranian Scientific Fisheries Journal, 34(2), pp. 1-15. doi: 10.22092/isfj.2025.133929

G. Razaghian Rostami , M. Hedayatifard , H. Nasrollahzade Saravi , R. Safari , S. Firouzkandian and V. Ranjbar, "Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet," Iranian Scientific Fisheries Journal, 34 2 (2025): 1-15, doi: 10.22092/isfj.2025.133929

Razaghian Rostami, G., Hedayatifard, M., Nasrollahzade Saravi, H., Safari, R., Firouzkandian, S., Ranjbar, V. Influence of different cooking methods on the lipid and essential polyunsaturated fatty acids (omega-3) contents of bighead carp (Hypophthalmichthys nobilis) fillet. Iranian Scientific Fisheries Journal, 2025; 34(2): 1-15. doi: 10.22092/isfj.2025.133929