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

✍ Scribed by Matilda Steiner-Asiedu; Kåre Julshamn; Øyvind Lie

• Publisher: Elsevier Science
• Year: 1991
• Tongue: English
• Weight: 664 KB
• Volume: 40
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(91)90115-5