Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)

Published 2013 View Full Article

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Title
Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon (Salmo salar)
Authors
Keywords
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Journal
Journal of Aquatic Food Product Technology
Volume 22, Issue 2, Pages 160-167
Publisher
Informa UK Limited
Online
2013-02-20
DOI
10.1080/10498850.2011.635839
References
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