Changes provoked by boiling, steaming and sous - vide...

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Food Research International 2017 / 6

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

Nieva-Echevarría, Bárbara, Manzanos, María J., Goicoechea, Encarnación, Guillén, María D.
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.06.043
Date:
June, 2017
File:
PDF, 870 KB
english, 2017
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