Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid <i>(Illex argentinus</i>)
In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup solution (20% <i>w</i>/<i>v</i>) for 10 s and fried i...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2024-03-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/13/7/1025 |
| الوسوم: |
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