Effects of cooking method on chemical composition and fat profile of Nile Tilapia (Oreochromis niloticus Linnaeus, 1757) fillets

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Bibliographic Details
Published in:	Ciência e agrotecnologia Vol. 31; no. 3
Main Authors:	Ferreira, M.W, Bressan, M.C, Souza, X.R. de, Vieira, J.O. e, Faria, P.B, Andrade, P.L
Format:	Journal Article
Language:	Portuguese
Published:	01-05-2007
Subjects:	ACIDE GRAS ACIDOS GRASOS CHEMICAL COMPOSITION CHOLESTEROL COCCION COCÇÃO COLESTEROL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPOSIÇÃO QUÍMICA COOKING CUISSON FATTY ACIDS http://www.fao.org/aos/agrovoc#c_1584 http://www.fao.org/aos/agrovoc#c_1794 http://www.fao.org/aos/agrovoc#c_1851 http://www.fao.org/aos/agrovoc#c_2818 http://www.fao.org/aos/agrovoc#c_34687 OREOCHROMIS NILOTICUS TILÁPIA NILÓTICA ÁCIDO GRAXO
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