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1 Ergebnisse
1
Effect of Different Cooking Methods on Lipid Content and Fa..:
Biandolino, Francesca
;
Parlapiano, Isabella
;
Denti, Giuseppe
..
Foods. 10 (2021) 2 - p. 416 , 2021
Link:
https://doi.org/10.3390/foods10020416
RT Journal T1
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profiles of Mytilus galloprovincialis
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10020416&Exemplar=1&LAN=DE A1 Biandolino, Francesca A1 Parlapiano, Isabella A1 Denti, Giuseppe A1 Di Nardo, Veronica A1 Prato, Ermelinda PB MDPI AG YR 2021 SN 2304-8158 JF Foods VO 10 IS 2 SP 416 LK http://dx.doi.org/https://doi.org/10.3390/foods10020416 DO https://doi.org/10.3390/foods10020416 SF ELIB - SuUB Bremen
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