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Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins
Matilda Steiner-Asiedu, Kåre Julshamn, Øyvind LieVolume:
40
Year:
1991
Language:
english
Pages:
13
DOI:
10.1016/0308-8146(91)90115-5
File:
PDF, 664 KB
english, 1991