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Journal of Food Science

Volumn 48, Issue 4, 1983, Pages 1068-1074

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

(4) GALL, K L a,b OTWELL, W S a,b KOBURGIER, J A a,b APPLEDORF, H a,b

a Univ of Florida ^* (United States)

b UNIVERSITY OF FLORIDA (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000515669 PISSN: 00221147 EISSN: 17503841 Source Type: Journal
DOI: 10.1111/j.1365-2621.1983.tb09163.x Document Type: Article

Times cited : (128)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.