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: | Fabiola Hernández-Sánchez, Martha Elena Aguilera-Morales, José Luis Lorenzo-Manzanarez, Leticia Guadalupe Navarro-Moreno, Yie-Hua Tan, Cirilo Nolasco Hipolito |
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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 |
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