Effect of Cooking Methods on Proximate Composition, Fatty...

Journal of Aquatic Food Product Technology 2013 / 03 Vol. 22; Iss. 2

Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar )

Şengör, Gülgün F. Ünal, Alakavuk, Didem Üçok, Tosun, Ş. Yasemin
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Volume:
22
Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2011.635839
Date:
March, 2013
File:
PDF, 148 KB
english, 2013
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