Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Published 2008 View Full Article

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Title
Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)
Authors
Keywords
-
Journal
FOOD AND BIOPRODUCTS PROCESSING
Volume 86, Issue 3, Pages 163-166
Publisher
Elsevier BV
Online
2008-08-30
DOI
10.1016/j.fbp.2007.10.004

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