Comparison of the effects of four cooking methods on fatty...

Food Science and Biotechnology 2012 / 10 Vol. 21; Iss. 5

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

Aida Koubaa, Nourhène Boudhrioua Mihoubi, Abdelwaheb Abdelmouleh, Abderrahmen Bouain
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Volume:
21
Language:
english
DOI:
10.1007/s10068-012-0163-5
Date:
October, 2012
File:
PDF, 412 KB
english, 2012
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