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Production of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes

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Figure

Table 1: Food components  of fresh sand smelt, fish chips dough and pre-fried fish chips  (%) *
Table 3: The changes in the fatty acid composition of sun flower oil and pre-fried sun flower oil (%)*
Table 4: The sensory evaluation of fish chips *
Table  5: Some quality changes of pre-fried fish chips during frozen storage at -18  oC *

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