Effects of Four Cooking Methods on the Proximate, Mineral...

Journal of Food Science 1983 Vol. 48; Iss. 4

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

K. L. GALL, W. S. OTWELL, J. A. KOBURGIER, H. APPLEDORF
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Volume:
48
Year:
1983
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.1983.tb09163.x
File:
PDF, 989 KB
english, 1983
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