The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss)

International Journal of Food Science and Technology

Volumn 42, Issue 7, 2007, Pages 874-879

  Tokur, Bahar ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Free fatty acid; Peroxide values; Proximate composition; Thiobarbituric acid; Trout

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 34250786104     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01298.x     Document Type: Article

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