Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen s...

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Detalles Bibliográficos
Autores principales: Oppong, David, Panpipat, Worawan, Cheong, Ling-Zhi, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702062/
https://www.ncbi.nlm.nih.gov/pubmed/34945709
http://dx.doi.org/10.3390/foods10123158

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702062/
https://www.ncbi.nlm.nih.gov/pubmed/34945709
http://dx.doi.org/10.3390/foods10123158

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