Work

Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking

Year: 2007

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.2006.01354.x

Author: Unusan Nurhan

Institution: Selçuk University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1974839151

FWCI: 2.892

Cites: 34

Cited by: 78

Related to: 10