EFFECTS OF 4 COOKING METHODS ON THE PROXIMATE, MINERAL AND FATTY-ACID COMPOSITION OF FISH FILLETS

被引：118

作者：

GALL, KL

OTWELL, WS

KOBURGER, JA

APPLEDORF, H

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb09163.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1068 / 1074

页数：7

共 28 条

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[2] YIELDS, PROXIMATE COMPOSITION AND MINERAL-CONTENT OF FINFISH AND SHELLFISH
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HADGIS, PN
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TAPER, LJ
RITCHEY, SJ
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (01) : 313 - &
[3] BLIGH EG, 1959, CAN J BIOCHEM PHYS, V37, P911
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[6] CHARLEY H, 1970, FOOD SCI
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[8] FOLCH J, 1957, J BIOL CHEM, V226, P497
[9] HALL RA, 1978, NOAA NMFS SSRF721 US
[10] FATTY ACID COMPONENTS OF FRIED FOODS + FATS USED FOR FRYING
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[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (07) : 496 - &