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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...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | 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 |
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