Tocopherol content of commercial fish species as affected by microwave cooking

Journal of Food Biochemistry

Volumn 37, Issue 4, 2013, Pages 381-387

  Polat, Abdurrahman ^a   Özogul, Yesim ^a   Kuley, Esmeray ^a   Özogul, Fatih ^a   Özyurt, Gülsün ^a   Şimşek, Ayşe ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL FISH; FISH MUSCLES; FISH SPECIES; MICROWAVE COOKING; SEA BREAM; TOCOPHEROL CONTENTS; VITAMIN-E;

MUSCLE;

FISH;

ARCHOSARGUS RHOMBOIDALIS; ENGRAULIDAE; MULLIDAE;

EID: 84881551053     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00635.x     Document Type: Article

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