Effect of Infrared Assisted Microwave Cooking on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar)
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Effect of Infrared Assisted Microwave Cooking on Fatty Acid Composition and Lipid Quality of Atlantic Salmon (Salmo salar)
Celik, M., Seyhun, N., Ozer, N.P., Ozkoc, S.O., Dede, N., 2014.
28th EFFoST International Conference, Poster session, P2.080, November 25-28, Uppsala, Sweden.