Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

Published 2007 View Full Article

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Title
Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 106, Issue 1, Pages 140-146
Publisher
Elsevier BV
Online
2007-06-05
DOI
10.1016/j.foodchem.2007.05.052

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