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    Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)

    Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss) von Aberoumand, Ali, Abiyavi, Kausar, Fardaei, Fatemeh, Kouti, Rania, Benafi, Zainab, Ahmadi, Najmeh, Hatami, Mashhid, Ahmadi, Reza

    Veröffentlicht in Natural product communications

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