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Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo)
Bandarra, N.M.; Batista, I.; Nunes, M.L. (2009). Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo). Sci. Mar. (Barc.) 73(Suppl. 2): 105-113
In: Scientia Marina (Barcelona). Consejo Superior de Investigaciones Científicas. Institut de Ciènces del Mar: Barcelona. ISSN 0214-8358, more
Peer reviewed article  

Also published as
  • Bandarra, N.M.; Batista, I.; Nunes, M.L. (2009). Chemical composition and nutritional value of raw and cooked black scabbardfish (Aphanopus carbo), in: Gordo, L.S. (Ed.) Stock structure and quality of black scabbardfish in the southern NE Atlantic. Scientia Marina (Barcelona), 73((Suppl. 2)): pp. 105-113, more

Available in Authors 

Keywords
    Amino acids; Cholesterol; Fatty acids; Minerals; Raw; Aphanopus carbo Lowe, 1839 [WoRMS]; Marine

Authors  Top 
  • Bandarra, N.M.
  • Batista, I.
  • Nunes, M.L.

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