The frying of frozen sardine fillets in olive oil. Effects of different thawing methods on the fat content and fatty acid composition

To study the effect of freezing and different thawing methods on the moisture, fat an fatty acid content of fried sardines, fresh sardine fillets were first frozen and then some were thawed either in a refrigerator at 4°C or in a microwave over prior to frying. These fillets were then analyzed both...

Full description

Bibliographic Details
Main Authors: M. E. Álvsarez-Pontes, J. M. Viejo, F. J. Sánchez Muniz, A. M. Castrillón
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1994-06-01
Series:Grasas y Aceites
Subjects:
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/983