Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin-Reference-Cited by-同舟云学术

Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout (Oncorhynchus mykiss) fed astaxanthin or canthaxanthin

Published:2010-03 Issue:1 Volume:119 Page:265-269
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Choubert Georges,Baccaunaud Michel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Use of carotenoids;Bauernfeind,1971

5. Color changes during thermal processing of Pacific chum salmon;Bhattacharya;Journal of Aquatic Food Product Technology,1994

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