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Compared characteristics of raw and heated fillets from sea bred brown trout (Salmo trutta)

1993

Laroche, M. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Interactions des Molecules Alimentaires) | Bauvineau, C. | Fauconneau, B. | Campello, L. | Vallet, J.L.

AGROVOC Keywords
color colour contenido de materia seca cooking couleur cuisson dry matter content fish heat treatment lipid content pescado poisson (aliment) salmo trutta teneur en lipides traitement thermique trout trucha truite
Bibliographic information
Volume 13 Issue 2 ISSN 0240-8813
Pagination
pp. 213-219
Other Subjects
Teneur en matiere seche; Contenido de lipidos; Tratamiento termico; Coccion
Language
French
Note
6 ref. Resumes (En, Fr)
Type
Conference; Summary
Conference
Colloque Sciences des Aliments: comportement alimentaire, nutrition, technologie, fonctionnalite, Quimper (France), 20-21 Nov 1991
1993-08-15
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