Tables index

From

Acrylamide Formation: The Effect of Thawing and Frying Methods in Chicken and Fish Meat

Zeliha Keskin Alkaç, İrem Dağoğlu, Fatih Ahmet Korkak, Saibe Merve Kazdal, Ayhan Dağ

Journal of Food and Nutrition Research. 2024, 12(7), 349-354 doi:10.12691/jfnr-12-7-1
  • Table 1. LOD, LOQ and recovery values of analyzed chicken samples
  • Table 2. LOD, LOQ and recovery values of analyzed fish samples
  • Table 3. Acrylamide levels of air-fried and deep-fat-fried chicken meats thawed using a microwave, a refrigerator, and water immersion
  • Table 4. Acrylamide levels of air-fried and deep-fat-fried fish meats thawed using a microwave, a refrigerator, and water immersion