The impact of cooking methods on the physical, sensory, and nutritional quality of fish
| Autor: | Chew, Sook Chin, How, Yu Hsuan, Chang, Lee Sin, Tan, Choon Hui, Meng Jun Chuo, Kalvin, Wong, Stephenie Yoke Wei, Degraeve, Pascal, Nyam, Kar Lin |
|---|---|
| Zdroj: | In International Journal of Gastronomy and Food Science December 2024 38 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect