Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax)

  1. Nieva-Echevarría, B.
  2. Goicoechea, E.
  3. Manzanos, M.J.
  4. Guillén, M.D.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2018

Alea: 103

Orrialdeak: 48-58

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2017.10.029 GOOGLE SCHOLAR
Datuen iturria: Scopus