Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes-Reference-Cited by-同舟云学术

Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes

Published:2004-04 Issue:2 Volume:34 Page:54-59
ISSN:0034-6659
Container-title:Nutrition & Food Science
language:en
Short-container-title:Nutrition & Food Science

Author:

Ismail Amin,Hainida Khairul Ikram Emmy

Publisher

Emerald

Subject

Nutrition and Dietetics,Food Science

Reference14 articles.

1. Effects of cooking on the fatty acids of three freshwater fish species

2. 13-Year-Old Exposed Interlocking Nail: A Case Report

3. Proximate composition, amino acids and inorganic mineral content of Arabian Camel meat: comparative study

4. FAO (2000), Food Balance Sheet, Food and Agriculture Organization of United Nations, Rome, available at: http://apps.fao.org/lim500/wrap.pl?FoodBalanceSheet&Domain=FoodBalanceSheet.

5. FAO/WHO (1991), “Protein quality evaluation”, in Report of Joint FAO/WHO Expert Consultation, Food and Agriculture Organization of United Nations, Rome.

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