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Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics

In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (Scaberulous niphonius) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore, the effect of diff...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Veröffentlicht in:Foods
Hauptverfasser: Chang, Lili, Lin, Songyi, Zou, Bowen, Zheng, Xiaohan, Zhang, Simin, Tang, Yue
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7824904/
https://ncbi.nlm.nih.gov/pubmed/33466563
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010098
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