Influence of heating on the composition of sea bred brown trout (Salmo trutta) fillets

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Bibliographic Details
Published inSciences des aliments Vol. 13; no. 2
Main Authors Bouzidi El Mehdaoui, S. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interactions des Molecules Alimentaires), Gandemer, G, Laroche, M
Format Journal Article
LanguageFrench
Published 1993
Subjects
ASH CONTENT
CHEMICOPHYSICAL PROPERTIES
COCCION
CONTENIDO DE CENIZA
CONTENIDO DE HUMEDAD
CONTENIDO DE LIPIDOS
CONTENIDO DE NITROGENO
COOKING
CUISSON
FILET DE POISSON
FILETES DE PESCADO
FISH FILLETS
HEAT TREATMENT
LIPID CONTENT
MOISTURE CONTENT
NITROGEN CONTENT
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
SALMO TRUTTA
TENEUR EN AZOTE
TENEUR EN CENDRES
TENEUR EN EAU
TENEUR EN LIPIDES
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
TROUT
TRUCHA
TRUITE
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Bibliography:Q04
9302722
ISSN:0240-8813