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COMPOSITON OF RAW AND COOKED POTATO PEEL AND FLESH: PROXIMATE AND VITAMIN COMPOSITION

✍ Scribed by J. AUGUSTIN; R. B. TOMA; R. H. TRUE; R. L. SHAW; C. TEITZEL; S. R. JOHNSON; P. ORR

Book ID
108803922
Publisher
Institute of Food Technologists
Year
1979
Tongue
English
Weight
253 KB
Volume
44
Category
Article
ISSN
0022-1147

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Proximate composition and non-protein nitrogen (NPN) were determined in eight freshwater and eight marine fish species which are commonly consumed in Thailand. Appropriate household cooking methods, i.e., boiling, steaming, roasting and frying were used for fish preparation. All fresh fish investiga