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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| Main Author: | |
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| Format: | Thesis |
| Language: | English English |
| Published: |
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5346/1/FSTM_2008_8a.pdf http://psasir.upm.edu.my/id/eprint/5346/ |
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| Institution: | Universiti Putra Malaysia |
| Language: | English English |
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