Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)

标题
Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 49, Issue 3, Pages 373-377
出版商
Springer Nature
发表日期
2011-07-06
DOI
10.1007/s13197-011-0418-9

向作者/读者发起求助以获取更多资源

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started