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...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
MDPI AG
2022-09-01
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| Cyfres: | Foods |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.mdpi.com/2304-8158/11/17/2710 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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