The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)-Reference-Cited by-同舟云学术

The chemical composition of different edible locations (central and edge muscles) of flat fish (Lepidorhombus whiffiagonis)

Published:2017-09-18 Issue:2 Volume:53 Page:271-281
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Barbosa Roberta G.¹²,Trigo Marcos²,Prego Ricardo³,Fett Roseane¹,Aubourg Santiago P.²^ORCID

Affiliation:

1. Department of Food Science and Technology; Center of Agricultural Science, Federal University of Santa Catarina (UFSC), Rodovia; Ademar Gonzaga, 1346, Florianópolis SC Brazil

2. Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain

3. Department of Oceanography; Marine Research Institute (CSIC); c/ Eduardo Cabello, 6, Vigo Spain

Funder

Universidade Federal de Santa Catarina

Consejo Superior de Investigaciones Científicas

Xunta de Galicia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13583/fullpdf

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