Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture rainbow trout (Oncorhynchus mykiss) and meagre (Argyrosomus regius)
Heat treatment generally induces structural changes of fish muscle and loss of nutrients. Depending on many intrinsic and extrinsic factors farmed fish qualitative attributes can be subject to changes. The aim of this study was to assess the effects of boiling on physical parameters and nutritional...
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
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Firenze, Italy :
Firenze University Press
[2014]
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| Colección: | Premio Tesi di dottorato.
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| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009746777706719 |
