Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets

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Effects of Cooking Medium and Batter Formulation on Quality Attributes Of Fried Fish Fillets

Fried breaded fish fillets are consumed for their unique flavor and textural characteristics which are contributed by the preparation and the breading process. However, the cooking process can cause detrimental changes to the highly valued lipid characteristics of the fish lipid. Therefore, this stu...

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Bibliographic Details
Main Author:	Moradi, Yazdan
Format:	Thesis
Language:	English English
Published:	2008
Subjects:	Batters (Food) Fried food - Quality control Breading
Online Access:	http://psasir.upm.edu.my/id/eprint/5346/ http://psasir.upm.edu.my/id/eprint/5346/1/FSTM_2008_8a.pdf

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