학술논문
Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)
Document Type
Article
Author
Source
In: Natural Product Communications . (Natural Product Communications, May 2024, 19(5))
Subject
Language
English
ISSN
15559475
1934578X
1934578X