| 000 | 01682 a2200445 4500 | ||
|---|---|---|---|
| 005 | 20250517200125.0 | ||
| 264 | 0 | _c20191015 | |
| 008 | 201910s 0 0 eng d | ||
| 022 | _a1873-7145 | ||
| 024 | 7 |
_a10.1016/j.foodres.2017.10.029 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aNieva-Echevarría, Bárbara | |
| 245 | 0 | 0 |
_aEffects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass (Dicentrarchus labrax). _h[electronic resource] |
| 260 |
_bFood research international (Ottawa, Ont.) _c01 2018 |
||
| 300 |
_a48-58 p. _bdigital |
||
| 500 | _aPublication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aAquaculture _xmethods |
| 650 | 0 | 4 |
_aBass _xgrowth & development |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aGas Chromatography-Mass Spectrometry |
| 650 | 0 | 4 |
_aGlycation End Products, Advanced _xanalysis |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aLipids _xanalysis |
| 650 | 0 | 4 | _aMaillard Reaction |
| 650 | 0 | 4 | _aMicrowaves |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aProton Magnetic Resonance Spectroscopy |
| 650 | 0 | 4 |
_aSeafood _xanalysis |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 |
_aSodium Chloride _xchemistry |
| 650 | 0 | 4 | _aSolid Phase Extraction |
| 650 | 0 | 4 |
_aVolatile Organic Compounds _xanalysis |
| 700 | 1 | _aGoicoechea, Encarnación | |
| 700 | 1 | _aManzanos, María J | |
| 700 | 1 | _aGuillén, María D | |
| 773 | 0 |
_tFood research international (Ottawa, Ont.) _gvol. 103 _gp. 48-58 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodres.2017.10.029 _zAvailable from publisher's website |
| 999 |
_c28033310 _d28033310 |
||