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Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

Effects of cooking methods and temperatures on nutritional and quality characteristics of anchovy (Engraulis encrasicholus)

Ingrassia Pier Luigi; Foletti Marco; Djalali Ahmadreza; Scarone Piercarlo; Ragazzoni Luca; Della Corte Francesco; Kaptan Kubilay; Lupescu Olivera; Arculeo Chris; von Arnim Gotz; Friedl Tom; Ashkenazi Michael; Heselmann Deike; Hreckovski Boris; Khorrram-Manesh Amir; Komadina Radko; Lechner Kostanze; Patru Cristina; Burkle Frederick M. Jr.; Fisher Philipp
URI: http://hdl.handle.net/11547/3409
Date: 2014

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