Open AccessNutrient Composition of Different Cooked and Raw Pangasius Meat and their Analysis of Proximate, Fatty Acid and Mineral Composition
Author(s) -
S Kothandaperumal,
Tjprc
Publication year - 2021
Publication title -
international journal of textile and fashion technology
Language(s) - English
Resource type - Journals
eISSN - 2319-4510
pISSN - 2250-2378
DOI - 10.24247/ijfstdec20211
Subject(s) - food science , composition (language) , nutrient , proximate , chemistry , food composition data , organic chemistry , philosophy , linguistics , orange (colour)