Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Valentim, Jorge; Afonso, Cláudia; Gomes, Romina; Gomes-Bispo, Ana; Prates, José A.M.; Bandarra, Narcisa M.; Cardoso, Carlos

doi:10.1016/j.heliyon.2024.e27171

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e27171

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Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Jorge Valentim,

Cláudia Afonso,

Romina Gomes

et al.

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2024

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Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality

Puke,

Galoburda

2024

Pol. J. Food Nutr. Sci.

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Influence of cooking methods and storage time on colour, texture, and fatty acid profile of a novel fish burger for the prevention of cognitive decline

Cited by 1 publication

References 43 publications

Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality

Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality

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