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Effects of different cooking methods on the proximate compo..:
Verma, Sumit Kumar
;
Ganesan, P
;
Kishore, Pankaj
...
Food Science and Technology International. 30 (2023) 6 - p. 517-526 , 2023
Link:
https://doi.org/10.1177/10820132231166972
RT Journal T1 <Title>Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_10820132231166972&Exemplar=1&LAN=DE A1 Verma, Sumit Kumar A1 Ganesan, P A1 Kishore, Pankaj A1 Remya, S A1 Mohan, CO A1 Padmavathy, Pandurengan A1 Muralidhran, Nagarajan A1 Bindu, J PB SAGE Publications YR 2023 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 30 IS 6 SP 517 OP 526 LK http://dx.doi.org/https://doi.org/10.1177/10820132231166972 DO https://doi.org/10.1177/10820132231166972 SF ELIB - SuUB Bremen
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