✦ LIBER ✦

Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods

✍ Scribed by F. A. MUSTAFA; D. M. MEDEIROS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Four Cooking Methods on the P

✍ K. L. GALL; W. S. OTWELL; J. A. KOBURGIER; H. APPLEDORF 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 989 KB

Effects of cooking methods on the proxim

✍ Beyza Ersoy 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 632 KB

Effect of local processing methods (cook

✍ Matilda Steiner-Asiedu; Kåre Julshamn; Øyvind Lie 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 664 KB