Organoleptic, chemical composition, and histology of fresh vs. fried Indonesian anchovies (Stolephorus sp.)
Fried anchovy (Stolephorussp.) is a popular food in Indonesia due to its good taste and ampleavailability and affordability. Yet, the actual nutritional aspects of this local dish remain uninvestigated.This study aimed to determine the best temperature and time for frying anchovies and to compare th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pontificia Universidad Javeriana
2024-09-01
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| Series: | Universitas Scientiarum |
| Subjects: | |
| Online Access: | https://revistas.javeriana.edu.co/index.php/scientarium/article/view/37495 |
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