Table 1. Total fat content (%) of raw, microwaved, oven baked and steamed Cape snoek samples, respectively

From

Effect of Different Cooking Methods on Total Fat and Fatty Acid Composition of Cape Snoek (Thyrsites atun)

Suné St. Clair Henning

Journal of Food and Nutrition Research. 2019, 7(6), 409-414 doi:10.12691/jfnr-7-6-1