Effects of different cooking methods on the mineral contents of wild and farmed sea bream (Sparus aurata)

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1964-1969

  Mnari, B Amira ^a   Zaghbib, Sonia F ^b   Dhibi, Madiha ^a   Harzallah, Hanene J ^a   Dabbou, Samia ^a   El Cafsi, Mohamed ^c   Hammami, Mohamed ^a   Chaouch, Abdelhamid ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

^b Institut National de Recherche et d'Analyse Physico Chimique Tunis   (Tunisia)

^c FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

Author keywords

Cooking ways; Farmed; Minerals content; Sea bream; Wild

Indexed keywords

COOKING METHODS; CORN OIL; CU CONTENT; FARMED; FAT CONTENTS; MINERAL CONTENT; MOISTURE RATE; OLIVE OIL; SEA BREAM; SOYBEAN OIL; SUNFLOWER OIL; WILD; ZN CONTENT;

FISH; MANGANESE; OVENS; PHASE TRANSITIONS; SODIUM; VEGETABLE OILS; ZINC;

MINERALS;

ARCHOSARGUS RHOMBOIDALIS; GLYCINE MAX; HELIANTHUS; SPARUS AURATA; ZEA MAYS;

EID: 84865166505     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03057.x     Document Type: Article

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