Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods

Bibliographic Details
Published in:International Journal of Food Properties
Main Authors: Dong, Xiu-Ping, Li, De-Yang, Huang, Ying, Wu, Qiong, Liu, Wen-Tao, Qin, Lei, Zhou, Da-Yong, Prakash, Sangeeta, Yu, Chen-xu
Other Authors: National Key Technology Research
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 2018
Subjects:
Scophthalmus maximus
Turbot
Online Access:http://dx.doi.org/10.1080/10942912.2018.1494196
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1494196
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spelling crinformauk:10.1080/10942912.2018.1494196 2024-09-15T18:33:58+00:00 Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods Dong, Xiu-Ping Li, De-Yang Huang, Ying Wu, Qiong Liu, Wen-Tao Qin, Lei Zhou, Da-Yong Prakash, Sangeeta Yu, Chen-xu National Key Technology Research 2018 http://dx.doi.org/10.1080/10942912.2018.1494196 https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1494196 en eng Informa UK Limited http://creativecommons.org/licenses/by/4.0 International Journal of Food Properties volume 21, issue 1, page 1972-1985 ISSN 1094-2912 1532-2386 journal-article 2018 crinformauk https://doi.org/10.1080/10942912.2018.1494196 2024-08-05T04:21:48Z Article in Journal/Newspaper Scophthalmus maximus Turbot Informa International Journal of Food Properties 21 1 1972 1985
institution Open Polar
collection Informa
op_collection_id crinformauk
language English
author2 National Key Technology Research
format Article in Journal/Newspaper
author Dong, Xiu-Ping
Li, De-Yang
Huang, Ying
Wu, Qiong
Liu, Wen-Tao
Qin, Lei
Zhou, Da-Yong
Prakash, Sangeeta
Yu, Chen-xu
spellingShingle Dong, Xiu-Ping
Li, De-Yang
Huang, Ying
Wu, Qiong
Liu, Wen-Tao
Qin, Lei
Zhou, Da-Yong
Prakash, Sangeeta
Yu, Chen-xu
Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
author_facet Dong, Xiu-Ping
Li, De-Yang
Huang, Ying
Wu, Qiong
Liu, Wen-Tao
Qin, Lei
Zhou, Da-Yong
Prakash, Sangeeta
Yu, Chen-xu
author_sort Dong, Xiu-Ping
title Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
title_short Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
title_full Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
title_fullStr Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
title_full_unstemmed Nutritional value and flavor of turbot ( Scophthalmus maximus) muscle as affected by cooking methods
title_sort nutritional value and flavor of turbot ( scophthalmus maximus) muscle as affected by cooking methods
publisher Informa UK Limited
publishDate 2018
url http://dx.doi.org/10.1080/10942912.2018.1494196
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1494196
genre Scophthalmus maximus
Turbot
genre_facet Scophthalmus maximus
Turbot
op_source International Journal of Food Properties
volume 21, issue 1, page 1972-1985
ISSN 1094-2912 1532-2386
op_rights http://creativecommons.org/licenses/by/4.0
op_doi https://doi.org/10.1080/10942912.2018.1494196
container_title International Journal of Food Properties
container_volume 21
container_issue 1
container_start_page 1972
op_container_end_page 1985
_version_ 1810475698001805312

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