Effects of different final cooking methods on physico-chemical properties of breaded fish fillets

American Journal of Food Technology

Volumn 4, Issue 4, 2009, Pages 136-145

  Moradi, Y ^a   Bakar, J ^b   Syed Muhamad, S H ^b   Che Man, Y ^b  

^a IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Breaded fish fillets; Color; Cooking methods; Palm olein; Sunflower oil; Texture

Indexed keywords

HELIANTHUS; PARASTROMATEUS; PARASTROMATEUS NIGER;

EID: 68649101797     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.136.145     Document Type: Article

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