Effect of in-house cooking in Mytilus galloprovincialis and Trachurus trachurus: Lipid and fatty acids quality and polycyclic aromatic hydrocarbons formation
Santina Giandomenico, M.A. Nigro, Isabella Parlapiano, Lucia Spada, Asia Grattagliano, Ermelinda Prato, Francesca Biandolino
Topics & Concepts
MytilusFood scienceMusselChemistryHorse mackerelPyreneBlue musselEnvironmental chemistryBiologyFisheryFish <Actinopterygii>Organic chemistryMarine Bivalve and Aquaculture StudiesFatty Acid Research and HealthAquaculture Nutrition and Growth