Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins-Reference-Cited by-同舟云学术

Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins

Published:1991-01 Issue:3 Volume:40 Page:309-321
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Steiner-Asiedu Matilda,Julshamn Kåre,Lie Øyvind

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Composition and nutritional value of fish prepared by various techniques, cured and dried samples from Africa;Adrian;Ann. Nutr. Aliment,1957

2. Fish;Aitken,1979

3. Effects of heating methods on vitamin retention in six fresh or frozen prepared food products;Ang;J. Food Sci.,1975

4. Yeast microbiological methods for determination of vitamins;Atkin;Ind. Eng. Chem. Anal. Ed.,1943

5. Effect of sun drying on the proximate composition and lipid characteristics of two freshwater clupeids;Balogun;Fd. Chem.,1988

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