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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1994-06-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/983 |