CHOLESTEROL AND PROXIMATE COMPOSITION OF CHANNEL CATFISH (ICTALURUS PUNCTATUS) FILLETS – CHANGES FOLLOWING COOKING BY MICROWAVE HEATING, DEEP-FAT FRYING, AND OVEN BAKING

✍ Scribed by WEN-HSIN WU; D.A. LILLARD

• Book ID: 111341754
• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 472 KB
• Volume: 21
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.1998.tb00502.x