Article citationsMore>>

Olumaniyi, O.O., Dosumu, O.O. and Awolola, G.V. (2010) Effect of Local Processing Methods (Boiling, Frying and Roasting) on the Amino Acid Composition of Four Marine Fishes Commonly Consumed in Nigeria. Food Chemistry, 123, 1000-1006.
https://doi.org/10.1016/j.foodchem.2010.05.051

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top