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pro vyhledávání: '"Y. M. Oluroye"'
Publikováno v:
Current Journal of Applied Science and Technology. :1-10
The effects of heat sources (oven, charcoal and stove) on roasted mackerel fish was investigated on proximate composition and sensory evaluation of roasted mackerel fish (Scromber scombrus). The fish sample was thawed, cut, eviscerated, washed with b