Effects of cooking conditions on the protein quality of chub mackerel Scomber japonicas

Fisheries and Aquatic Sciences

Volumn 14, Issue 4, 2012, Pages 257-265

  Oduro, Frieda A ^a   Choi, Nam Do ^a   Ryu, Hong Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Chub mackerel; Cooking methods; Protein quality; Scomber japonicus

Indexed keywords

RASTRELLIGER; SCOMBER; SCOMBER JAPONICUS;

EID: 84930484880     PISSN: 12269204     EISSN: None     Source Type: Journal    
DOI: 10.5657/FAS.2011.0257     Document Type: Article

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