Abstract
Journal of Food ScienceVolume 81, Issue 8 ContentFree Access Cover Caption First published: 09 August 2016 https://doi.org/10.1111/1750-3841.13039AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract August Online Cover: Feature Article: Saury fish raw, grilled, and in a frying holder, showing temperature distributions with different cooking methods, from “Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods” by Lennie K.Y. Cheung, Haruo Tomita, and Toshikazu Takemori. p. C1899. Volume81, Issue8August 2016 RelatedInformation
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