EFFECTS OF COOKING CONDITIONS AND POST-PREPARATION PROCEDURES ON THE QUALITY OF BATTERED FISH PORTIONS

ABSTRACT The effects of different cooking conditions and postpreparation handling on quality of battered fish portions for fast food services were investigated. As the frying temperature increased from 300 to 400°F (149–204°C), the cooking time of battered fish portions decreased from 276 to 202 s....

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Veröffentlicht in:	Journal of food quality 1989-06, Vol.12 (3), p.227-242
Hauptverfasser:	FLICK JR, GEORGE J., GWO, YING-YING, ORY, ROBERT L., BARAN, WILLIAM L., SASIELA, RONALD J., BOLING, JOE, VINNETT, CAROLYN H., MARTIN, ROY E., ARGANOSA, GENARO C.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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