The effect of cooking method on proximate composition, total iron, heme iron and non-heme iron in haruan (channa sp.), catfish ( clariassp,), siakap (lates CALCARIFER) and tilapia (Oreochromis sp.)
Nowadays, the freshwater fish industry has increased in line with the increased demand from the consumer due to its richness nutrient especially protein, mineral and vitamin. In Malaysia, fish are rarely eaten raw and mostly will be cooked with various types of cooking method but this process are...
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| Format: | Monograph |
| Language: | English |
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Universiti Sains Malaysia
2015
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| Online Access: | http://eprints.usm.my/60631/1/SITI%20NADIA%20BINTI%20ANUAR%20-%20e.pdf |