Citation | Ali, S., A. Ali, R.A. Rind, M. Ali, Z.A. Mastoi, S. Naz, M. Shakir, R.A.Q. Khani. 2021. Effect of cooking methods on nutritional and quality characteristics of fish. Pakistan Journal of Agricultural Research, 34(2): 325-328.
DOI | https://dx.doi.org/10.17582/journal.pjar/2021/34.2.325.328