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Effect of Different Cooking Methods on Total Fat and Fatty Acid Composition of Cape Snoek (Thyrsites atun)
by Suné St. Clair Henning
Journal of Food and Nutrition Research. 2019, 7(6), 409-414. DOI: 10.12691/jfnr-7-6-1
Pub. Date: May 24, 2019Views: 1966Downloads: 1389
ecosapentaenoic acid microwave cooking oven baking omega-3 fatty acids total fat
Abstract Full Text PDF (304 KB) Full Text HTML Full Text ePUB (62 KB)
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