HIGHLIGHTS
- who: G. Nishanthan and collaborators from the Study from Sri Lanka Department of Zoology, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka have published the Article: Impact of Different Combinations of Processing Steps on Product Quality and Proximate Composition of Bu00eache-de-mer : A Case Study from Sri Lanka, in the Journal: International Journal of Food Science of 12/Oct/2021
- what: This study is aimed at filling this research gap by providing a detailed analysis on how different combinations of processing steps affect the product quality and nutritional composition of three sea cucumber species . . .
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