Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods-Reference-Cited by-同舟云学术

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Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected by cooking methods

Published:2018-01-01 Issue:1 Volume:21 Page:1972-1985
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dong Xiu-Ping¹²,Li De-Yang¹²,Huang Ying¹²,Wu Qiong¹²,Liu Wen-Tao¹²,Qin Lei¹²,Zhou Da-Yong¹²,Prakash Sangeeta²³,Yu Chen-xu²⁴

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China

2. National Engineering Research Center of Seafood, Dalian, People’s Republic of China

3. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Queensland, Australia

4. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA

Funder

National Key Technology Research

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1494196

Reference38 articles.

1. Differentiation of Farmed and Wild Turbot (Psetta maxima): Proximate Chemical Composition, Fatty Acid Profile, Trace Minerals and Antimicrobial Resistance of Contaminant Bacteria

2. Dietary protein requirement for young turbot (Scophthalmus maximus L.)

3. Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)

4. Sex-associated DNA markers from turbot

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4. Effect of different thermal processing methods on flavor characteristics of Penaeus vannamei;LWT;2024-01

5. Effects of different cooking methods on the proximate and fatty acid composition of Atlantic salmon (Salmo salar);Ege Journal of Fisheries and Aquatic Sciences;2023-12-15

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