Some quality parameters of intermediate moisture, deep-fried mackerel (Scomberomorus commersoni, Lacepede)
Intermediate moisture deep fried mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing polyethylene glycol (PEG) 200, sorbic acid and butylated hydroxy anisole (BHA). The products were deep-fried at 190 deg C. for 3 and 4 minutes, resulting in w...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/1569 |
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