A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption

Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2025-12-06
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
0.00
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption

SPIRE - Sciences Po Institutional REpository
Meat and Animal Product Quality
article

A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Zero hunger
Openalex Percentile: Top 38%
Meat and Animal Product Quality
OpenAlex
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.

A Comparative Study of Physical Quality, Nutritional Composition, and Sensory Evaluation of Deep-fried and Air-fried Skipjack Tuna (Katsuwonus pelamis) Fish-shaped Samosa which is Attractive and Healthier for Consumption · SPIRE - Sciences Po Institutional REpository (2025) | TGRS Research Map | TGRS