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Lipid composition of raw and cooked Rapana venosa from the Black Sea Cover

Lipid composition of raw and cooked Rapana venosa from the Black Sea

Ovidius University Annals of Chemistry
Volume 29 (2018): Issue 2 (July 2018)
By: Albena Merdzhanova,  Veselina Panayotova,  Diana A. Dobreva,  Rostitsa Stancheva and  Katya Peycheva  
Open Access
|Jul 2018

Authors

Albena Merdzhanova

Department of Chemistry, Medical University of Varna,, Varna, Bulgaria

Veselina Panayotova

veselina.ivanova@hotmail.com

Department of Chemistry, Medical University of Varna,, Varna, Bulgaria

Diana A. Dobreva

Department of Chemistry, Medical University of Varna,, Varna, Bulgaria

Rostitsa Stancheva

Department of Chemistry, Medical University of Varna,, Varna, Bulgaria

Katya Peycheva

Department of Chemistry, Medical University of Varna,, Varna, Bulgaria
DOI: https://doi.org/10.2478/auoc-2018-0007 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 49 - 55
Submitted on: Jun 19, 2018
|
Accepted on: Jul 13, 2018
|
Published on: Jul 28, 2018
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Rapana venosa,
cooking,
lipid composition,
cholesterol,
vitamins,
carotenoids
Related subjects:
Chemistry,
Chemistry, other

© 2018 Albena Merdzhanova, Veselina Panayotova, Diana A. Dobreva, Rostitsa Stancheva, Katya Peycheva, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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