Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring
Year: 2002
Type: article
Source: Food / Nahrung
Authors: Bożena Regulska-Ilow, Rafał Ilow
Institution: Wroclaw Medical University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2094049838