Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality
Quality changes due to oven-baking of sardine for 20, 40, 50 and 60 min and due to deep frying of anchovy for 2, 3, 4 and 5 min in olive and sunflower oil were studied. Linear increase in total losses with the time of processing was observed. A linear inverse relationship was observed between moistu...
Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 1 vom: 14. Feb., Seite 11-23 |
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Format: | Online-Aufsatz |
Sprache: | English |
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2013
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Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Fatty Acids Olive Oil Plant Oils Sunflower Oil Squalene 7QWM220FJH Cholesterol 97C5T2UQ7J |
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