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Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring

✍ Scribed by Regulska-Ilow, Bożena ;Ilow, Rafał

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 417 KB
Volume: 46
Category: Article
ISSN: 0027-769X
DOI: 10.1002/1521-3803(20021101)46:6<383::aid-food383>3.0.co;2-l

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