Effect of frying, grilling, and steaming on amino acid composition of marine fishes

N Erkan, Ö Özden, A Selcuk - Journal of medicinal food, 2010 - liebertpub.com
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …
被引用次数：95 相关文章

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

N Erkan, O Ozden, A Selcuk - Journal of Medicinal Food, 2010 - oldkmbase.medric.or.kr
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

N Erkan, Ö Özden, A Selçuk - Journal of Medicinal Food, 2010 - europepmc.org
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

N Erkan, O Ozden, A Selcuk - 2010 - aperta.ulakbim.gov.tr
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of frying, grilling, and steaming on amino acid composition of marine fishes

N Erkan, Ö Özden, A Selçuk - Journal of medicinal food, 2010 - pubmed.ncbi.nlm.nih.gov
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of frying, grilling, and steaming on amino acid composition of marine fishes.

N Erkan, Ö Özden, A Selçuk - 2010 - cabidigitallibrary.org
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of frying, grilling, and steaming on amino acid composition of marine fishes

N Erkan, O Ozden, A Selcuk - Journal of Medicinal Food, 2010 - go.gale.com
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

N Erkan, Ö Ozden, A Selçuk - JOURNAL OF MEDICINAL …, 2010 - avesis.istanbul.edu.tr
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

N Erkan, O Ozden, A Selcuk - 2010 - aperta.ulakbim.gov.tr
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …

Effect of Frying, Grilling, and Steaming on Amino Acid Composition of Marine Fishes

N Erkan, Ö Ozden, A Selçuk - JOURNAL OF MEDICINAL …, 2010 - avesis.istanbul.edu.tr
Amino acid and proximate compositions were determined in six raw and cooked marine fish
species that are commonly consumed in Turkey. The changes in amino acid and proximate …