Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets
Author:
Funder
Universidad del Bío-Bío
Center CRHIAM-FONDAP-CONICYT
Dirección de Investigación, Universidad Austral de Chile
Publisher
Public Library of Science (PLoS)
Subject
Multidisciplinary
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