Omolara Olusola Oluwaniyi, Omotayo Olutola Dosumu, Gbonjubola Victoria Awolola

Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus

Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus

Journal of the Turkish Chemical Society Section A: Chemistry

2017-Cilt: 4 - Sayı: 1

115-132

Fish, proximate composition, fatty acid, amino acid

688