RT - Journal Article T1 - Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) JF - IFRO YR - 2012 JO - IFRO VO - 11 IS - 3 UR - http://jifro.ir/article-1-640-en.html SP - 704 EP - 712 K1 - Frying K1 - Fatty acid composition K1 - ω-6/ω-3 ratio K1 - Silver carp AB -  The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p LA eng UL http://jifro.ir/article-1-640-en.html M3 ER -