Impact of Different Cooking Methods on the Proximate Chemical and Fatty Acid Composition of Blackspot Seabream (Pagellus Bogaraveo) and Blackbelly Rosefish (Helicolenus Dactylopterus) from the North Atlantic Azores (Portugal) Archipelago

AuthID
 P-01A-7DN
5
Author(s)
Goulart, JFF
·
Pereira, AC
·
De Oliveira, ASR
·
Martins, IdCA
Tipo de Documento
Article
Year published
2025
Publicado
in Food Science Today
Volume: 4, Número: 1, Páginas: 82-90
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