Open AccessThe Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum
Author(s) -
Mehdi Nikoo,
Mohammad Reza Ghomi,
Eshagh Zakipour Rahimabadi,
Soottawat Benjakul,
Behzad Javadian
Publication year - 2010
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000103
Subject(s) - food science , fish <actinopterygii> , composition (language) , chemistry , fishery , biology , art , literature