Erkan, Nuray <br/><br/>
Effect of frying, grilling, and steaming on amino acid composition of marine fishes.  [electronic resource] 

 -  Journal of medicinal food  Dec 2010 
 - 1524-31 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1557-7600 
<br/><br/><label>Standard No.: </label>10.1089/jmf.2009.0203  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Amino Acids, Essential--analysis<br/>Animals<br/>Cooking--methods<br/>Dietary Carbohydrates--analysis<br/>Dietary Fats--analysis<br/>Dietary Proteins--analysis<br/>Fishes<br/>Gadiformes<br/>Nutritive Value<br/>Perciformes<br/>Seafood--analysis<br/>Smegmamorpha<br/>Turkey<br/>Water--analysis