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. 2017 Feb 22;5(3):812–819. doi: 10.1002/fsn3.465

Figure 4.

Figure 4

Percent weight after cooking treatments and proximate compositions for both fresh and IQF fillets between various treatments. Values were normalized to 100 g for raw (or uncooked) fillets. Weights for the cooked fillets were subsequently calculated by subtracting the cooking loss