Preliminary studies on nutritive and organoleptic properties in processed fish fillets obtained from Iran
The effects of boiling, frying, and roasting methods on nutrients and properties some of marine fishes were studies. AOAC official methods were used for the analyses of the samples. Frying reduced the protein content of Nemipterus japonicas, while roasting reduced the protein content of Carangoides...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014-06-01
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| Series: | Food Science and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200010&lng=en&tlng=en |