Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
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Effects of processing on the proximate and metal contents in three fish species from Nigerian coastal waters.Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burgerCarbon, nitrogen and oxygen isotope fractionation during food cooking: Implications for the interpretation of the fossil human record.Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs.Quality and safety of fish curry processed by sous vide cook chilled and hot filled technology process during refrigerated storage.Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
P2860
Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
description
article
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im November 2003 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в листопаді 2003
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name
Cooking–freezing–reheating (CF ...... te and fatty acid compositions
@en
Cooking–freezing–reheating
@nl
type
label
Cooking–freezing–reheating (CF ...... te and fatty acid compositions
@en
Cooking–freezing–reheating
@nl
prefLabel
Cooking–freezing–reheating (CF ...... te and fatty acid compositions
@en
Cooking–freezing–reheating
@nl
P2093
P1433
P1476
Cooking–freezing–reheating (CF ...... te and fatty acid compositions
@en
P2093
E. Álvarez Pontes
F.J. Sánchez-Muniz
M.C. Garcı́a-Fernández
M.C. Garcı́a-Linares
M.T. Garcı́a-Arias
P304
P356
10.1016/S0308-8146(03)00095-5
P577
2003-11-01T00:00:00Z