Optimization of the Vacuum Frying Process of Pork Belly Slices by Response Surface Methodology and Principal Component Analysis
To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color, texture characteristics and sensory scores of pork b...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Chinês |
| Publié: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Collection: | Shipin gongye ke-ji |
| Sujets: | |
| Accès en ligne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100227 |
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