Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes

Author: Ismail Amin   Ikram Emmy Hainida Khairul  

Publisher: Emerald Group Publishing Ltd

ISSN: 0034-6659

Source: Nutrition & Food Science, Vol.34, Iss.2, 2004-02, pp. : 54-59

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