Acceptability of batter-coated squid rings prepared without industrial pre-frying

European Food Research and Technology

Volumn 221, Issue 1-2, 2005, Pages 36-40

  Salvador, A ^a   Hough, G ^b   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Consumer acceptance; Familiarisation; Fried food; Nutritional information; Reduced fat

Indexed keywords

CEPHALOPODA;

EID: 22644435568     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1150-3     Document Type: Article

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