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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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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | 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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