Effects of deep-frying to sardine croquettes’ chemical composition
Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with frying process (P<0.05). Amino acid analyses...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Ege University
2017-09-01
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| Series: | Su Ürünleri Dergisi |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/pub/egejfas/issue/29802/298354 |