Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

• Published in: PLOS ONE
• Main Authors: Bastías, José M., Balladares, Pamela, Acuña, Sergio, Quevedo, Roberto, Muñoz, Ociel
• Other Authors: Shearer, Gregory, Universidad del Bío-Bío, Center CRHIAM-FONDAP-CONICYT, Dirección de Investigación, Universidad Austral de Chile
• Format: Article in Journal/Newspaper
• Language: English
• Published: Public Library of Science (PLoS) 2017
• Subjects: Salmo salar
• Online Access: http://dx.doi.org/10.1371/journal.pone.0180993; http://dx.plos.org/10.1371/journal.pone.0180993