Каталог "Статии"
| Списание
Chemical composition and fatty acid profile of lipids in carp (Cyprinus carpio L.) meat as affected by cooking methods
Angelina Ivanova; Maria Angelova-Romova; Zhana Petkova; Ginka Antova; Tania Hubenova
Детайли
- Източник - периодично издание
- BULGARIAN journal of agricultural science
- Източник
- Bulgarian journal of agricultural science
- Година на издаване
- 2018
- Пор.№
- Suppl. 2
- Страници
- с. 73-80
- Том
- 24
- Ключови думи
- Cyprinus carpio L., cooking method, chemical composition, lipids, fatty acid composition
Допълнителна информация
- Системен №
- 130990
- Website
- https://journal.agrojournal.org/page/en/details.php?article_id=1081