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Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality

✍ Scribed by M.T. Garcı́a-Arias; E. Álvarez Pontes; M.C. Garcı́a-Linares; M.C. Garcı́a-Fernández; F.J. Sánchez-Muniz

Book ID
117171923
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
149 KB
Volume
36
Category
Article
ISSN
1096-1127

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📜 SIMILAR VOLUMES

Freezing/defrosting/frying of sardine fi
Freezing/defrosting/frying of sardine fillets. Influence of slow and quick defrosting on protein quality
✍ M Trinidad García-Arias; Esther Alvarez-Pontes; M Camino García-Fernández; Franc 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 144 KB

## Abstract The effect of sequential freezing/defrosting/frying on protein quality is not well known. With this in mind, fillets of fresh sardine were stored frozen, then thawed, either conventionally at 4 °C in a refrigerator or with the use of a microwave oven, and subsequently deep‐fried. Proxim