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.

Bibliographic Details
Main Author:	Oliveira, Helena (author)
Other Authors:	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)
Format:	article
Language:	eng
Published:	2020
Subjects:	Convenient Seafood Healthy Food True Retention Fatty Acids Amino Acids Elemental Composition Composição dos Alimentos
Online Access:	http://hdl.handle.net/10400.18/6486
Country:	Portugal
Oai:	oai:repositorio.insa.pt:10400.18/6486

Internet

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