Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM).

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Fat uptake evaluation in fried fish fillet by using scanning electron microscopy (SEM).

The aim of this study was to investigate the effects of breading materials and two different frying oils on the fat up-take in the fish fillets during frying process. Breaded and non-breaded black pomfret (Parastromateus niger) fillets were fried in sunflower oil and palm olein. Fat content by Soxhe...

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Bibliographic Details
Main Authors:	Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah
Format:	Article
Language:	English English
Published:	Iranian Fisheries Research Organization 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14722/ http://psasir.upm.edu.my/id/eprint/14722/1/Fat%20uptake%20evaluation%20in%20fried%20fish%20fillet%20by%20using%20scanning%20electron%20microscopy.pdf

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