Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1068-1074
- https://doi.org/10.1111/j.1365-2621.1983.tb09163.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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