Open access peer-reviewed chapter

Freezing / Thawing and Cooking of Fish

By Ebrahim Alizadeh Doughikollaee

Submitted: April 19th 2011Reviewed: September 1st 2011Published: February 1st 2012

DOI: 10.5772/33396

Downloaded: 6008

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Ebrahim Alizadeh Doughikollaee (February 1st 2012). Freezing / Thawing and Cooking of Fish, Scientific, Health and Social Aspects of the Food Industry, Benjamin Valdez, IntechOpen, DOI: 10.5772/33396. Available from:

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