Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss) . Sci. agropecu. [Internet]. 2023 Jul. 10 [cited 2026 Jul. 18];14(2):247-5. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/4911