טוען...
Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)
The aim of this study was to determine the nutritional and quality characteristics of anchovy after cooking. The fish were cooked by different methods (frying, baking and grilling) at two different temperatures (160 °C, 180 °C). Crude ash, crude protein and crude fat contents of cooked fish increase...
שמור ב:
| Main Authors: | , |
|---|---|
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2011
|
| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3982018/ https://ncbi.nlm.nih.gov/pubmed/24741166 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0551-5 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|