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Ivo Doskocil

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Different Thermal Treatments Affect the Nutritional Value and Antioxidant Activity of Sardines and Sprats

Number of pages: 19 Posted: 27 Mar 2024
Joanna Skoczylas, Ewa Piątkowska, Barbora Lampova, Ivo Doskocil, Petr Smit, Lenka Kouřimská, Sylwester Smoleń, Joanna Pitala, Teresa Leszczyńska and Aneta Kopeć
University of Agriculture in Krakow, University of Agriculture in Krakow, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow and University of Agriculture in Krakow
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Abstract:

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sprats, sardines, thermal process, nutritional value, antioxidant activity, fish, nutritonal composition