Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Şengör, Gülgün F. Ünal, Alakavuk, Didem Üçok, Tosun, Ş. Yasemin
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2013
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1080/10498850.2011.635839
Description
Description not available.

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