Recent advantages of seafood cooking methods based on nutritional quality and health benefits
Ahmed, A.B.A.; Lydia, T.; Mat Taha, R. (2015). Recent advantages of seafood cooking methods based on nutritional quality and health benefits, in: Kim, S.-K. (Ed.) Seafood science: advances in chemistry, technology and applications. pp. 47-79
In: Kim, S.-K. (Ed.) (2015). Seafood science: Advances in chemistry, technology and applications. CRC Press: Boca Raton. ISBN 978-1-4665-9582-8. viii, 597 pp. https://dx.doi.org/10.1201/b17402, more
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