Effect of different cooking processes on the fatty acid profile of grass carp (Ctenopharyngodon idella) fillets during chill storage
The effects of different cooking methods (deep fat frying, boiling and steaming) on lipid content and fatty acid composition of grass carp (Ctenopharyngodon idella) fillets during chill storage were investigated. Fillet samples were cooked and then stored at + 4°C for 4 days. The control and the coo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2014-09-01
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| Series: | International Journal of Aquatic Biology |
| Subjects: | |
| Online Access: | http://ij-aquaticbiology.com/index.php/ijab/article/view/133 |