The impact of cooking methods on the physical, sensory, and nutritional quality of fish
| Title: | The impact of cooking methods on the physical, sensory, and nutritional quality of fish |
|---|---|
| Authors: | Chew, Sook Chin a, How, Yu Hsuan b, Chang, Lee Sin b, Tan, Choon Hui b, Meng Jun Chuo, Kalvin b, Wong, Stephenie Yoke Wei b, Degraeve, Pascal c, Nyam, Kar Lin b, ⁎ |
| Source: | In International Journal of Gastronomy and Food Science December 2024 38 |
| Database: | ScienceDirect |
| ISSN: | 1878450X |
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| DOI: | 10.1016/j.ijgfs.2024.101061 |
| Published in: | International Journal of Gastronomy and Food Science |
| Language: | English |