Effect of frying, grilling, and steaming on amino acid composition of marine fishes. [electronic resource]

By: Contributor(s): Producer: 20110324Description: 1524-31 p. digitalISSN:
  • 1557-7600
Subject(s): Online resources: In: Journal of medicinal food vol. 13
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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