Effects of cooking methods on carotenoids content of Kingfish.

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dc.contributor.authorOpara, Umezuruike Linus
dc.contributor.authorAl-Ani MR
dc.date.accessioned2012-08-10T15:51:47Z
dc.date.available2012-08-10T15:51:47Z
dc.date.issued2010
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.descriptionAgriwetenskappe
dc.descriptionHortologie
dc.identifier.urihttp://hdl.handle.net/10019.1/39494
dc.publisherBritish Food Journal
dc.titleEffects of cooking methods on carotenoids content of Kingfish.
dc.typeJournal Articles (NON-subsidised)
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