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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| Format: | Elektronički Poglavlje knjige |
| Jezik: | engleski |
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Florence
Firenze University Press
2014
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| Serija: | Premio Tesi di Dottorato
45 |
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| Online pristup: | OAPEN Library: download the publication OAPEN Library: description of the publication |
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