Main Ref. |
Di Monaco, R., S. Cavella, P. Masi, A. Sevi, M. Caroprese, A. Marzano, A. Conte and M.A. Del Nobile, 2009. Blue fish burgers: nutritional characterisation and sensory optimisation. International Journal of Food Science and Technology 44(8):1634-1641. |
Sample Form | muscle |
Sample Preparation Form |
wet |
Environment | marine |
Feeding Path | benthic |
Feeding Path Level | species |
Nutrient (wet weight) |
Value |
Variance |
Sample Size |
Protein (g/100g) |
18.6 |
- |
- |