Sara Golgolipour
Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marin Science and Technology, Khorramshahr, Iran.
[ 1 ] - Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)
This study aimed to evaluate the nutritional value (proximate, fatty acid profiles, vitamins and mineral contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was a...
Co-Authors