Effect of frying on the microstructure of frozen battered squid rings

Publisher Website

1 November 2001

journal article
research article
Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung

Vol. 213 (6), 448-455
https://doi.org/10.1007/s002170100382

Abstract

No abstract available

Keywords

SQUID BATTERED FOOD MICROSTRUCTURE FRIED FOOD OIL UPTAKE

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