Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Published 2010 View Full Article

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Title
Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 4, Pages 1000-1006
Publisher
Elsevier BV
Online
2010-05-18
DOI
10.1016/j.foodchem.2010.05.051

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