Nutritional Quality, Physical Properties and Lipid...

Journal of Aquatic Food Product Technology 2020 / 02 Vol. 29; Iss. 2

Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking

Husein, Yara, Secci, Giulia, Mancini, Simone, Zanoni, Bruno, Parisi, Giuliana
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Volume:
29
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2019.1708834
Date:
February, 2020
File:
PDF, 1.34 MB
2020
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