Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins
- 1 January 1991
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 40 (3) , 309-321
- https://doi.org/10.1016/0308-8146(91)90115-5
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Fish consumption and breast cancer risk: An ecological studyNutrition and Cancer, 1989
- Effect of sundrying on the proximate composition and lipid characteristics of two freshwater clupeidsFood Chemistry, 1987
- Optimization of the determination of selenium in marine samples by atomic absorption spectrometry: Comparison of a flameless graphite furnace atomic absorption system with a hydride generation atomic absorption systemSpectrochimica Acta Part B: Atomic Spectroscopy, 1982
- The composition of the Eskimo food in north western GreenlandThe American Journal of Clinical Nutrition, 1980
- HÆMOSTATIC FUNCTION AND PLATELET POLYUNSATURATED FATTY ACIDS IN ESKIMOSThe Lancet, 1979
- EFFECTS OF HEATING METHODS ON VITAMIN RETENTION IN SIX FRESH OR FROZEN PREPARED FOOD PRODUCTSJournal of Food Science, 1975
- Determination of ammonium in Kjeldahl digests of crops by an automated procedureJournal of the Science of Food and Agriculture, 1971
- Yeast Microbiological Methods for Determination of Vitamins PYRIDOXINEIndustrial & Engineering Chemistry Analytical Edition, 1943
- Fat metabolism in fishesBiochemical Journal, 1938
- Fat metabolism in fishesBiochemical Journal, 1935