Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan...

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Veröffentlicht in:	Iranian journal of fisheries sciences 2019-01, Vol.18 (1), p.110-123
Hauptverfasser:	Golgolipour, S, Khodanazary, A, Ghanemi, K
Format:	Artikel
Sprache:	eng
Schlagworte:	Ctenopharyngodon idella Fatty acids Fish Fish meal processing Freshwater Freshwater fishes Nutrition Processing fishery products Vitamins
Online-Zugang:	Volltext
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