Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)

Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture Rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)

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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...

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Bibliographic Details
Main Author: Martelli, Roberta (auth)
Format: Electronic Book Chapter
Language:English
Published: Florence Firenze University Press 2014
Series:Premio Tesi di Dottorato
Subjects:
Chemistry
Life sciences: general issues
Microbiology (non-medical)
Botany & plant sciences
Mechanical engineering & materials
Hydraulic engineering
Agriculture & farming
Agricultural science
Forestry & silviculture: practice & techniques
Horticulture
Online Access:DOAB: download the publication
DOAB: description of the publication
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