Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

Published 2017 View Full Article

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Title
Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass
Authors
Keywords
Fish, Omega-3, Cooking, Lipids, Volatile components
Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 630-640
Publisher
Elsevier BV
Online
2017-06-20
DOI
10.1016/j.foodres.2017.06.043

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