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
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spelling crinformauk:10.1080/10498850.2011.635839 2024-09-15T17:55:46+00:00 Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar) Şengör, Gülgün F. Ünal Alakavuk, Didem Üçok Tosun, Ş. Yasemin 2013 http://dx.doi.org/10.1080/10498850.2011.635839 en eng Informa UK Limited Journal of Aquatic Food Product Technology volume 22, issue 2, page 160-167 ISSN 1049-8850 1547-0636 journal-article 2013 crinformauk https://doi.org/10.1080/10498850.2011.635839 2024-07-30T04:09:36Z Article in Journal/Newspaper Atlantic salmon Salmo salar Informa Journal of Aquatic Food Product Technology 22 2 160 167
institution Open Polar
collection Informa
op_collection_id crinformauk
language English
format Article in Journal/Newspaper
author Şengör, Gülgün F. Ünal
Alakavuk, Didem Üçok
Tosun, Ş. Yasemin
spellingShingle Şengör, Gülgün F. Ünal
Alakavuk, Didem Üçok
Tosun, Ş. Yasemin
Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
author_facet Şengör, Gülgün F. Ünal
Alakavuk, Didem Üçok
Tosun, Ş. Yasemin
author_sort Şengör, Gülgün F. Ünal
title Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
title_short Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
title_full Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
title_fullStr Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
title_full_unstemmed Effect of Cooking Methods on Proximate Composition, Fatty Acid Composition, and Cholesterol Content of Atlantic Salmon ( Salmo salar)
title_sort effect of cooking methods on proximate composition, fatty acid composition, and cholesterol content of atlantic salmon ( salmo salar)
publisher Informa UK Limited
publishDate 2013
url http://dx.doi.org/10.1080/10498850.2011.635839
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Aquatic Food Product Technology
volume 22, issue 2, page 160-167
ISSN 1049-8850 1547-0636
op_doi https://doi.org/10.1080/10498850.2011.635839
container_title Journal of Aquatic Food Product Technology
container_volume 22
container_issue 2
container_start_page 160
op_container_end_page 167
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