Y. Moradi
Iranian Fisheries Research Organization, No. 297, West Fatemi Ave., P.O. Box 14155-6116, Tehran, Iran
J. Bakar
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
S.H. Syed Muhamad
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Y. Che Man
Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
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How to cite this article
Y. Moradi, J. Bakar, S.H. Syed Muhamad and Y. Che Man, 2009. Effects of Different Final Cooking Methods on Physico-chemical Properties of Breaded Fish Fillets. American Journal of Food Technology, 4: 136-145.
DOI: 10.3923/ajft.2009.136.145
URL: https://scialert.net/abstract/?doi=ajft.2009.136.145
DOI: 10.3923/ajft.2009.136.145
URL: https://scialert.net/abstract/?doi=ajft.2009.136.145
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