Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.
The objective of this study was to investigate the effects of pre-drying process on quality of fried breaded fish fillets. For this study, breaded black pomfret (Parastromateus niger) fillets were pre-dried in conventional oven at 180°C for 0, 30, 60, 90 and 120 sec. The pre-dried fillets were pre-f...
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Main Authors: | Moradi, Yazdan, Bakar, Jamilah, Che Man, Yaakob, Syed Muhammad, Sharifah Kharidah |
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Format: | Article |
Language: | English English |
Published: |
Academic Journals
2009
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Online Access: | http://psasir.upm.edu.my/id/eprint/14402/1/Effects%20of%20pre.pdf http://psasir.upm.edu.my/id/eprint/14402/ |
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