Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

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Journal: PLOS ONE Year:2017 | Volume:12 | Issue:7 Page(s): 0-0

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Title

Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

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Abstract

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Meat Quality of Rainbow Trout (Oncorhynchus mykiss) and Brown Trout (Salmo trutta fario) Farmed in Bulgaria

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APA: Copy

. (2017). Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLOS ONE, 12(7), 0-0. SID. https://sid.ir/paper/758796/en

Vancouver: Copy

. Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLOS ONE[Internet]. 2017;12(7):0-0. Available from: https://sid.ir/paper/758796/en

IEEE: Copy

, “Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets,” PLOS ONE, vol. 12, no. 7, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/758796/en

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