Physico-chemical traits of raw and cooked fillets of rainbow trout (Oncorhynchus mykiss) from different strains and farms
Fillets and cooking yields, water holding capacity, textural properties, colour, proximate composition, collagen and fatty acids of five strains (IT1, IT2, IT3, USA, UK) of rainbow trout, <em>Oncorhynchus mykiss</em>, reared in three farms (F1, F2, F3), were measured before and after cooking. Physic...
Na minha lista:
| Principais autores: | , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2014-09-01
|
| coleção: | Italian Journal of Animal Science |
| Assuntos: | |
| Acesso em linha: | http://www.aspajournal.it/index.php/ijas/article/view/3417 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|