Article · Revue · 2010

Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria

Omolara Olusola Oluwaniyi, Olufunke O. Dosumu, Gbonjubola Victoria Awolola

Food Chemistry

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Aller chez l’éditeur10.1016/j.foodchem.2010.05.051