Effect of Frying Temperature and Time on the Quality of Small Crispy Meat
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin digestibility of small crispy meat were analyzed at 150...
Spremljeno u:
| Glavni autori: | , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Chinês |
| Izdano: |
The editorial department of Science and Technology of Food Industry
2024-04-01
|
| Serija: | Shipin gongye ke-ji |
| Teme: | |
| Online pristup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050031 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|