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Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)
Publicado 2023“…The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. …”
Enlace permanente (DOI o Handle)
Enlace permanente (DOI o Handle)
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