Work

Effects of cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract

Year: 2009

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.3612

Authors: Yesim Ozogul, Gulsun Ozyurt, Esmeray Kuley Boga

Institution: Cukurova University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Life below water, Zero hunger

Open Access status: closed

OpenAlex ID: W2124459230

FWCI: 3.818

Cites: 34

Cited by: 26

Related to: 10