Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon-Reference-Cited by-同舟云学术

Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon

Published:2021-11 Issue: Volume:363 Page:130229
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Dama R.A.,Ndomou M.,Milong C.S.M.,Manz J.C.K.,Nchoutpouen M.N.,Youogo M.T.,Ndômbôl R.P.N.,Nsoga F.V.J.,Ngo Tang C.,Gouado I.,Tchoumbougnang F.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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2. Aberoumand, A. (2014). A nutrient composition analysis of gish fish fillets affected by different cooking methods. International Food Research Journal, 21 (5): 1989-1991. Journal homepage: http://www.ifrj.upm.edu.my.

3. Abraham-Olukayode, A. O., Adejonwo, O. A., Oramadike, C. E., & Kolade, O. Y. (2012). Proximate composition of Pseudotolithus elongatus subjected to different processing techniques. Fisheries Society of Nigeria, 1117-3149. FSN-FP 0010.

4. Nutritional composition of fats in seafoods;Ackman;Progress in Food and Nutrition Science,1989

5. Adejonwo, O. A. (2016). Proximate and mineral Composition of Pseudotolithus senegalensis and Pseudotolithus typus from Lagos Lagoon, Nigeria. Food and Applied Bioscience Journal, 2016, 4(1): 35-40. DOI: 10.14456/fabj.2016.4.

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