Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria
- Author
- OLUWANIYI, O. O1 ; DOSUMU, O. O1 ; AWOLOLA, G. V1
[1] Department of Chemistry, University of Ilorin, Ilorin, Nigeria - Source
Food chemistry. 2010, Vol 123, Num 4, pp 1000-1006, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amino acid Boiling Frying Marine fishes Processing method Roasting
- Keyword (fr)
- Composition chimique Ebullition Friture Méthode Pisces Nigéria Vertebrata Afrique
- Keyword (en)
- Chemical composition Boiling Frying Method Pisces Nigeria Vertebrata Africa
- Keyword (es)
- Composición química Ebullición Freimiento Método Pisces Nigeria Vertebrata Africa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23088810
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.05.051 
https://dx.doi.org/10.1016/j.foodchem.2010.05.051
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