Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets

• José M. Bastías ,

  Roles Conceptualization, Data curation, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Supervision, Validation, Visualization, Writing – original draft, Writing – review & editing

  * E-mail: jobastias@ubiobio.cl

  Affiliation Department of Food Engineering, University of Bío-Bío, Chillán, Chile

  http://orcid.org/0000-0003-3387-6917

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• Pamela Balladares,

  Roles Data curation, Investigation, Writing – original draft

  Affiliation Department of Food Engineering, University of Bío-Bío, Chillán, Chile

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• Sergio Acuña,

  Roles Data curation, Funding acquisition, Project administration, Resources, Software, Validation, Visualization, Writing – review & editing

  Affiliation Department of Food Engineering, University of Bío-Bío, Chillán, Chile

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• Roberto Quevedo,

  Roles Conceptualization, Formal analysis, Software

  Affiliation Department of Aquaculture and Agri-Food Resources, University of Los Lagos, Osorno, Chile

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• Ociel Muñoz

  Roles Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Project administration, Resources, Validation, Visualization, Writing – review & editing

  Affiliation Institute of Food Science and Technology, University Austral of Chile, Valdivia, Chile

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