Effect of fish and oil nature on frying process and nutritional product quality

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Ansorena, D. (Diana); Guembe, A. (Ainhoa); Mendizabal, T. (Tatiana); Astiasarán, I. (Iciar);
(2010)

The modifications on a lean fish (cod-Gadus morhua) and a fatty fish (farmed salmon-Salmo salar) after the application of pan-frying using 2 types of oil with different lipid profile (extra virgin olive oil and sunflower oil) was the aim of this study. Fat content and t... View more
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