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Nutritional characterization of freshwater mud eel (Monopterus cuchia) muscle cooked by different thermal processes
This paper reports the effects of four popular cooking methods viz. grilling, boiling, frying, and microwaving on the proximate and nutritional compositions of freshwater mud eel (FWME) muscle. The moisture content of raw FWME muscle was 74.45%, which was similar in boiled products but lower in gril...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684623/ https://www.ncbi.nlm.nih.gov/pubmed/33282274 http://dx.doi.org/10.1002/fsn3.1920 |