Tables index

From

Assessment of the Effect of Processing Methods on the Proximate Composition of Trachurus trachurus (Mackerel) Sold in Anyigba Market, Kogi State

Okpanachi M.A., Yaro C.A., Bello O.Z.

American Journal of Food Science and Technology. 2018, 6(1), 26-32 doi:10.12691/ajfst-6-1-5
  • Table 1. Percentage Moisture, Ash Content, Crude Fibre and Fat in Fresh, Boiled, Smoked and Fried Trachurus trachurus
  • Table 2. Percentage Nitrogen, Protein and Carbohydrate in Fresh, Boiled, Smoked and Fried Trachurus trachurus
  • Table 3. Comparison of Na, K, Ca, Mg, Fe, P in Fresh, Boiled, Smoked and Fried Trachurus trachurus
  • Table 4. Comparison of Na, K, Ca, Mg, Fe, P in Fresh, Boiled, Smoked and Fried Trachurus trachurus