Effect of sex, maturation stage and cooking methods on the nutritional quality and safety of black scabbard fish (Aphanopus carbo Lowe, 1839)

✍ Scribed by Ana Luísa Maulvault; Patrícia Anacleto; Raquel Machado; Andressa Amaral; Maria Luísa Carvalho; Helena Maria Lourenço; Maria Leonor Nunes; António Marques

• Book ID: 112135143
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 128 KB
• Volume: 92
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.4741