Effect of Cooking on Quality Commonly Consumed Marine Fish Platycephalidae (Platycephalus indicus) in Iran
Fish Platycephalus indicus usually are consumed by southern people in Iran. The present study assessed the effect of processing on proximate compositions in the fillets of P.indicus. The fish samples were prepared by boiling, baking and frying, while proximate analysis was done by standard methods....
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2015-11-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/385 |