Effects of processing methods on nutritional composition of fish pampus argenteus (White pomfret) in iran
The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2020-06-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1274 |