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Fat uptake evaluation in fried fish fillet by using Scanning Electron Microscopy (SEM)

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Figure

Figure 1: Non-breaded fried fish fillets
Figure 3: Fat content in different samples (g/100g dry basis)
Figure 4: SEM micrographs of raw and fried non-breaded fillets (Magnification 500X).  F: Fish filament, O: Oil globule, G: Gas cell

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