Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>)
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (<i>Trichiurus lepturus</i>) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive sub...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
MDPI AG
2022-09-01
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| Цуврал: | Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2304-8158/11/17/2710 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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