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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Bibliografski detalji
Glavni autor: Martelli, Roberta (auth)
Format: Elektronički Poglavlje knjige
Jezik:engleski
Izdano: Florence Firenze University Press 2014
Serija:Premio Tesi di Dottorato 45
Teme:
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