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...

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Bibliografische gegevens
Hoofdauteur:	Martelli, Roberta (auth)
Formaat:	Elektronisch Hoofdstuk
Taal:	Engels
Gepubliceerd in:	Florence Firenze University Press 2014
Reeks:	Premio Tesi di Dottorato
Onderwerpen:	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 toegang:	DOAB: download the publication DOAB: description of the publication
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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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