The effect of baking and frying on the nutritional composition of mackerel
Author:
Funder
Ministry of Food and Drug Safety
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.4.441
Reference14 articles.
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3. Comparison of biochemical composition of three aqua cultured fishes (Dicentrarchus labrax, Sparus aurata, Dentex dentex);Ozden;Int J Food Sci Nutr,2008
4. Trace minerals in fish nutrition;Watanabe;Aquaculture,1997
5. Structure and function of sphingolipid-and cholesterol-rich membrane rafts;Brown;J Biol Chem,2000
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1. Nutrients and Quality Characteristics of Laver Snacks with Prepared Using an Air Fryer and Glutinous Rice Paper;Journal of the East Asian Society of Dietary Life;2022-02-28
2. Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets;Foods;2021-12-20
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