Characteristics of raw and cooked fillets in species of actual and potential interest for Italian aquaculture
Roberta Martelli
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176 Pages
English
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About This Book
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 ... (see more details)
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