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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Development of low-fat fried fish using a two-prong strategy

Elaboración de pescado frito bajo en grasa utilizando una estrategia de dos vértices

Malak H. AzahraniFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USAView further author information
,
Daniel Ananey-ObiriFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USAView further author information
,
Lovie MatthewsFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USAView further author information
&
Reza TahergorabiFood and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2970-4656View further author information
ORCID Icon
Pages 882-891 | Received 18 Apr 2019, Accepted 26 Aug 2019, Published online: 22 Oct 2019

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