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Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch)
The effects of different cooking methods (boiling, baking, frying and grilling) on proximate and mineral composition of snakehead fish were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 77.2 ± 2.39, 13.9 ± 2.89, 5.9 ± 0.45 and 0.77 ± 0.12% respectively....
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3614049/ https://ncbi.nlm.nih.gov/pubmed/23729859 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0418-9 |
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