Comparative study on the effect of different cooking methods on physicochemical properties and color characteristics of golden grey mullet (Liza aurata) fillets
The effect of different cooking methods (grilling, frying, steaming and microwave cooking) was investigated on proximate composition, cooking loss (CL), color and protein solubility (PS) of golden grey mullet (Liza aurata) fillet. Fillet's protein and ash contents significantly increased after...
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| Autores Principales: | , , |
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| Formato: | Online |
| Idioma: | Spanish / Castilian |
| Publicado: |
Latin American applied research
2012
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| Acceso en línea: | http://bibliotecadigital.uns.edu.ar/scielo.php?script=sci_arttext&pid=S0327-07932012002200008 |
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