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pro vyhledávání: '"Arkadiusz Wojtania"'
Autor:
Anita Kukułowicz, Arkadiusz Wojtania
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 130 (2024)
This paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety. The mean contents of water and fat were found to
Externí odkaz:
https://doaj.org/article/6005e8a4186e4594beeba40556946f19
Autor:
Anita Kukułowicz, Arkadiusz Wojtania
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 130 (2024)
This paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety. The mean contents of water and fat were found to
Externí odkaz:
https://doaj.org/article/f8d5b114f305436b94bd12f9ad650c19