Effects of industrial boiling on the nutritional profile of common octopus (Octopus vulgaris)

The authors thank the collaboration of the industrial unit FASTER Produtos Alimentares Lda, and to Margarida Muro and Júlia Ferreira for their technical assistance on analytical methods.

Detalhes bibliográficos
Autor principal:	Oliveira, Helena (author)
Outros Autores:	Muniz, José António (author), Bandarra, Narcisa Maria (author), Castanheira, Isabel (author), Coelho, Inês Ribeiro (author), Delgado, Inês (author), Gonçalves, Susana (author), Lourenço, Helena Maria (author), Motta, Carla (author), Duarte, Maria Paula (author), Nunes, Maria Leonor (author), Gonçalves, Amparo (author)
Formato:	article
Idioma:	eng
Publicado em:	2020
Assuntos:	Convenient Seafood Healthy Food True Retention Fatty Acids Amino Acids Elemental Composition Composição dos Alimentos
Texto completo:	http://hdl.handle.net/10400.18/6486
País:	Portugal
Oai:	oai:repositorio.insa.pt:10400.18/6486

Texto Completo

http://hdl.handle.net/10400.18/6486