Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish
- 1 March 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (3), 146-148
- https://doi.org/10.1002/jsfa.2740220312
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- COMPOSITION AND NUTRITIVE VALUE OF FRESH, COOKED, AND PROCESSED SWORDFISH1Journal of Food Science, 1948