Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon

Autor:	C.S.M. Milong, Inocent Gouado, R.A. Dama, M.T. Youogo, C. Ngo Tang, J.C.K. Manz, Mathieu Ndomou, M.N. Nchoutpouen, F. Tchoumbougnang, R.P.N. Ndombol, F.V.J. Nsoga
Rok vydání:	2020
Předmět:	biology Smoking General Medicine biology.organism_classification Analytical Chemistry Toxicology Genus Boiling Freezing Cameroon Value (mathematics) Nutritive Value Food Science Pseudotolithus
Zdroj:	Food chemistry. 363
ISSN:	1873-7072
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4498fc43b1b142867f33cf1a418842c5 https://pubmed.ncbi.nlm.nih.gov/34130100 Zobrazit plný text záznamu Full Text from ScienceDirect