Effect of Different Cooking Methods on The Nutritional Composition f Tilapia (Oreochromis Sp.)
Tilapia (Oreochromis sp.) is a fish that is gaining ground in cultivation and sales because of its nutritional properties: high protein content, vitamins, and minerals with few unhealthy saturated fats as in red meats. This work aimed to evaluate the effect of cooking on the chemical composition, A...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UNIMAS Publisher
2020-04-01
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| Series: | Journal of Applied Science & Process Engineering |
| Subjects: | |
| Online Access: | https://publisher.unimas.my/ojs/index.php/JASPE/article/view/1990 |