Changes in the nutritional value, lipid quality and fatty acid profile of Spondyliosoma cantharus (Linnaeus, 1758) during some culinary treatments
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Abstract Changes in proximate composition, mineral content and lipid quality of Spondyliosoma cantharus (sea bream) during some culinary treatments was investigated. Fish samples were collected at the Douala Fishing seap...
LCC LCC:Nutrition. Foods and food supplyIdioma eng
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