Effect of Three Different Cooking Methods on Proximate and Mineral Composition of Asian Sea Bass (Lates calcarifer, Bloch)

Published 2013 View Full Article

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Title
Effect of Three Different Cooking Methods on Proximate and Mineral Composition of Asian Sea Bass (Lates calcarifer, Bloch)
Authors
Keywords
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Journal
Journal of Aquatic Food Product Technology
Volume 23, Issue 5, Pages 468-474
Publisher
Informa UK Limited
Online
2013-05-06
DOI
10.1080/10498850.2012.727133
References
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