True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

Author:

Badiani A.,Stipa S.,Bitossi F.,Pirini M.,Bonaldo A.,Gatta P.P.,Rotolo M.,Testi S.

Funder

Alma Mater Studiorum – Università di Bologna

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. Nutritional composition of cultured sturgeon (Acipenser spp.);Badiani;Journal of Food Composition and Analysis,1996

4. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib-loins as affected by external fat and cooking method;Badiani;Journal of Agricultural and Food Chemistry,2004

5. Lipid composition, retention and oxidation in fresh and completely trimmed beef muscles as affected by common culinary practices;Badiani;Meat Science,2002

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