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Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)
Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of c...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6770756/ https://ncbi.nlm.nih.gov/pubmed/31547442 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8090411 |
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