Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can be subject to changes. The aim of this study was to assess the effects of boiling on physical parameters and nutritional...
में बचाया:
| मुख्य लेखक: | |
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| स्वरूप: | इलेक्ट्रोनिक पुस्तक अध्याय |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Florence
Firenze University Press
2014
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| श्रृंखला: | Premio Tesi di Dottorato
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| विषय: | |
| ऑनलाइन पहुंच: | DOAB: download the publication DOAB: description of the publication |
| टैग: |
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इंटरनेट
DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
| बोधानक: |
A1234.567 |
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| प्रति 1 | उपलब्ध |