Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

Published 2011 View Full Article

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Title
Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 46, Issue 3, Pages 522-527
Publisher
Wiley
Online
2011-02-26
DOI
10.1111/j.1365-2621.2010.02546.x
References
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