Amino Acid and Vitamin Composition of Raw and Cooked Horse Mackerel

Author:

Erkan Nuray,Selçuk Arif,Özden Özkan

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Reference37 articles.

1. Açkurt F, Özdemir M, Biringen G, Löker M (1999) Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem 65:309–313

2. Agren JJ, Hänninen O (1993) Effects of cooking on the fatty acids of three freshwater fish species. Food Chem 46:377–382

3. AOAC (1998a) Official method 955.04. Nitrogen (total) in seafood. Chapter 35, p.6. Fish and other marine products. James M. Hungerford. Chapter editor. Official methods of analysis of AOAC International. Edited by Patrica Cunniff

4. AOAC (1998b) Official method 938.08. Ash of seafood. Chapter 35, p.6. fish and other marine products. James M. Hungerford. Chapter editor. Official methods of analysis of AOAC International. Edited by Patrica Cunniff

5. AOAC (2005a) Official method of analysis, 992.06 Vitamin A (Retinol) in milk-based infant formula. In: Phifer E (ed) Official methods of analysis of AOAC International, chapter 50, pp 2

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