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

标题
Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass
作者
关键词
Fish, Omega-3, Cooking, Lipids, Volatile components
出版物
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 630-640
出版商
Elsevier BV
发表日期
2017-06-20
DOI
10.1016/j.foodres.2017.06.043

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