Comparison of quality and nutritional attributes of pond-cultured and container-cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked.
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DOI: 10.1111/1750-3841.15506
Abstract: The objective of this study was to compare the quality and nutritional attributes of snakehead (Channa argus argus) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that… read more here.
Keywords: quality nutritional; pond cultured; nutritional attributes; container cultured ... See more keywords