Effect of smoking, boiling and freezing on the nutritional value of three species of genus Pseudotolithus commonly consumed in Cameroon

Publication date: Available online 4 June 2021Source: Food ChemistryAuthor(s): R.A. Dama, M. Ndomou, C.S.M. Milong, J.C.K. Manz, M.N. Nchoutpouen, M.T. Youogo, R.P.N. Ndômbôl, F.V.J. Nsoga, C. Ngo Tang, I. Gouado, F. Tchoumbougnang
Source: Food Chemistry - Category: Food Science Source Type: research