Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla)

International Journal of Food Science and Technology

Volumn 46, Issue 3, 2011, Pages 522-527

  Ersoy, Beyza ^a  

^a MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Cooking methods; European eel; Fatty acid; Minerals; Proximate composition

Indexed keywords

COOKING METHODS; COPPER CONTENT; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; EUROPEAN EEL; FAT CONTENTS; FATTY ACID COMPOSITION; IRON CONTENT; MICROWAVE COOKING; NUTRITIONAL COMPOSITIONS; NUTRITIONAL VALUE; OMEGA-3; PROXIMATE COMPOSITIONS; TRADITIONAL COOKING; ZINC CONTENT;

FISH; MAGNESIUM; MANGANESE; MINERALS; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS; POTASSIUM; SODIUM; THERMAL PROCESSING (FOODS);

SATURATED FATTY ACIDS;

ANGUILLA ANGUILLA;

EID: 79951993270     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02546.x     Document Type: Article

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