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Effect of extrusion cooking on physicochemical properties of tuna
meat-based extrudates Food Science and Technology |
How to cite this article
Sugeng Heri Suseno , 2015. Proximate, Fatty Acid, Amino Acid and Mineral Composition of Tuna (Thunnus sp.) By-Product from West Sumatra Province, Indonesia. Pakistan Journal of Nutrition, 14: 62-66.
DOI: 10.3923/pjn.2015.62.66
URL: https://scialert.net/abstract/?doi=pjn.2015.62.66
DOI: 10.3923/pjn.2015.62.66
URL: https://scialert.net/abstract/?doi=pjn.2015.62.66