Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

Published 2012 View Full Article

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Title
Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle
Authors
Keywords
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Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 5, Pages 1243-1250
Publisher
Springer Nature
Online
2012-10-30
DOI
10.1007/s10068-012-0163-5
References
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