EFFECTS OF 4 COOKING METHODS ON THE PROXIMATE, MINERAL AND FATTY-ACID COMPOSITION OF FISH FILLETS

被引：120
作者：
GALL, KL
OTWELL, WS
KOBURGER, JA
APPLEDORF, H
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1983.tb09163.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：1068 / 1074
页数：7
相关论文
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