Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

Journal of the Science of Food and Agriculture

Volumn 89, Issue 9, 2009, Pages 1481-1489

  Ozogul, Yesim ^a   Ozyurt, Gulsun ^a   Boga, Esmeray Kuley ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cooking methods; Fatty acids; Natural antioxidant; Reheating; Sea bream

Indexed keywords

ARCHOSARGUS RHOMBOIDALIS; HELIANTHUS; ROSMARINUS OFFICINALIS;

EID: 68949107301     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3612     Document Type: Article

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