Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon
R.A. Dama, Mathieu Ndomou, C.S.M. Milong, J.C.K. Manz, M.N. Nchoutpouen, M.T. Youogo, Rene Paul Njock Ndômbôl, F.V.J. Nsoga, Chaochen Tang, I. Gouado, François Tchoumbougnang
Topics & Concepts
BoilingFish <Actinopterygii>Food scienceGenusBiologyChemistryZoologyFisheryOrganic chemistryAquaculture Nutrition and GrowthMoringa oleifera research and applicationsProtein Hydrolysis and Bioactive Peptides