The Effect of Different Processing Methods on the Proximate Composition of Banded Gourami (Trichogaster fasciata)

被引：0
|
作者：
Nanaobi, Hemam [1 ]
Sarojnalini, Chungkham [1 ]
Daniel, N. [1 ,2 ]
Romharsha, Hawaibam [3 ]
机构：
[1] Manipur Univ, Dept Zool, Fishery Res Lab, Imphal 795003, India
[2] Tamil Nadu Dr J Jayalalithaa Fisheries Univ, Nagapattinam 611002, Tamil Nadu, India
[3] Kamakhya Pemton Coll, Dept Zool, Hiyangthang 795009, Manipur, India
来源：
FISHERY TECHNOLOGY | 2023年 / 60卷 / 04期
关键词：
FATTY-ACID-COMPOSITION; COOKING METHODS; MINERAL CONTENTS; FISH; QUALITY; VITAMINS; SMOKING; LIPIDS;
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
引用
收藏
页码：290 / 294
页数：5
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