Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). [electronic resource]
Producer: 20191015Description: 48-58 p. digitalISSN:- 1873-7145
- Animals
- Aquaculture -- methods
- Bass -- growth & development
- Cooking -- methods
- Food Handling -- methods
- Gas Chromatography-Mass Spectrometry
- Glycation End Products, Advanced -- analysis
- Hot Temperature
- Lipids -- analysis
- Maillard Reaction
- Microwaves
- Odorants -- analysis
- Proton Magnetic Resonance Spectroscopy
- Seafood -- analysis
- Smell
- Sodium Chloride -- chemistry
- Solid Phase Extraction
- Volatile Organic Compounds -- analysis
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
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