Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part 2—Amino acids and protein quality

✍ Scribed by Matilda Steiner-Asiedu; Daniel Asiedu; Leif Rein Njaa

• Publisher: Elsevier Science
• Year: 1991
• Tongue: English
• Weight: 509 KB
• Volume: 41
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(91)90045-p