Effects of cooking methods on the proximate composition and fatty acid composition of seabass (Dicentrarchus labrax, Linnaeus, 1758)

Food and Bioproducts Processing

Volumn 86, Issue 3, 2008, Pages 163-166

  Turkkan A U ^a   Cakli, S ^a   Kilinc, B ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Fatty acid; Proximate composition; Seabass

Indexed keywords

FATTY ACIDS; FISH; HEALTH; MICROWAVES;

ACID CONTENTS; COOKING METHODS; FAT CONTENTS; FATTY ACID; FATTY ACID COMPOSITION; MICROWAVE COOKING; PROTEIN CONTENTS; PROXIMATE COMPOSITION; PROXIMATE COMPOSITIONS; SEABASS;

CHEMICAL ANALYSIS;

DICENTRARCHUS LABRAX;

EID: 50349101810     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2007.10.004     Document Type: Article

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