Effect of different cooking methods on lipid content and fatty acid profile of red mullet (Mullus barbatus)

• Autorzy: Biandolino F. , Prato E. , Grattagliano A. , Parlapiano I.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2023
• Tom: 73
• Numer: 1
• Opis fizyczny: p.59-69,fig.,ref.

Twórcy

autor

Biandolino F.

• National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy

autor

Prato E.

• National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy

autor

Grattagliano A.

• Department of Chemical Sciences and Technologies, University of Rome Tor Vergata, Via della Ricerca Scientifica, 1, 00133 Roma, Italy

autor

Parlapiano I.

• National Research Council, Water Research Institute (CNR-IRSA), Via Roma, 3, 74123 Taranto, Italy

Identyfikatory

DOI

10.31883/pjfns/159651