Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)
- 1 January 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 84 (1) , 19-22
- https://doi.org/10.1016/s0308-8146(03)00161-4
Abstract
No abstract availableKeywords
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