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Effect of Three Different Cooking Methods on Proximate and Mineral Composition of Asian Sea Bass ( Lates calcarifer , Bloch)
Marimuthu, Kasi, Geraldine, Anne David, Kathiresan, Sathasivam, Xavier, Rathinam, Arockiaraj, Jesu, Sreeramanan, SubramaniamVolume:
23
Language:
english
Journal:
Journal of Aquatic Food Product Technology
DOI:
10.1080/10498850.2012.727133
Date:
September, 2014
File:
PDF, 149 KB
english, 2014