Influence of Thermal Preparation Method on Mineral Composition of Shrimps
This study goal was to evaluate the effects of 3 different cooking methods (boiling, roasting, and microwaving) on mineral concentrations of shrimps from the Bucharest market. Mineral content in shrimp samples was evaluated by ICP-OES, and relative humidity was assessed by thermogravimetry. Cooking...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2017-11-01
|
| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12765 |