Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets
Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (<i>Hypophthalmichthys nobilis</i>). The processed and fresh samples were subjected to the chemical analysis of (amino acids, mineral...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2021-11-01
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| Schriftenreihe: | Foods |
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| Online-Zugang: | https://www.mdpi.com/2304-8158/10/11/2837 |
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