Are there any methods to quantify the adhesion of breading to fried fish after it was frozen and reheated?

08 August 2019 1 2K Report

I am not looking for adhesion of batter and breading to the raw fish prior to par-frying but rather at the adhesion once the consumer prepares the fish at home.

Kerstin Olson

That was helpful, thank you very much.

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