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Comparison of amino acid, 5′-nucleotide and lipid metabolism of oysters (Crassos...
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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
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Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing
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Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected...
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Microstructural characteristics of turbot ( Scophthalmus maximus) muscle: effect...
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Nutritional value and flavor of turbot (Scophthalmus maximus) muscle as affected...
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Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affecte...
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Related Subjects
Food Science
1106 Food Science
Analytical Chemistry
Beef
Bioresource and Agricultural Engineering
Cooking method
Fatty-Acid-Composition
Fish
General Medicine
Genetic
Identification
Molecular
Products
Proximate
Storage
Tissue
Trout Oncorhynchus-Mykiss
Volatile Compounds
and Biochemical Nutrition
fatty acids
flavor
turbot
volatile compounds
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