Effects of cooking methods on carotenoids content of Omani kingfish (Scomeberomorus commerson L.)

British Food Journal

Volumn 112, Issue 8, 2010, Pages 811-820

  Opara, Umezuruike Linus ^a   Al Ani, Majeed R ^b  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Cooking; Fish (food); Middle East; Nutrition

Indexed keywords

EID: 77955302762     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070701011067433     Document Type: Article

References (39)

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