A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)-Reference-Cited by-同舟云学术

A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)

Published:2014-10 Issue: Volume:50 Page:153-159
ISSN:0305-4403
Container-title:Journal of Archaeological Science
language:en
Short-container-title:Journal of Archaeological Science

Author:

Fernandes Ricardo^ORCID,Meadows John,Dreves Alexander,Nadeau Marie-Josée,Grootes Pieter

Publisher

Elsevier BV

Subject

Archeology,Archeology

Reference54 articles.

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4. Comparative study of frying to other cooking techniques influence on the nutritive value;Bognár;Grasas Aceites,1998

5. Protein functionality modification by extrusion cooking;Camire;J. Am. Oil Chem. Soc.,1991

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