Determining the Optimal Vacuum Frying Conditions for Silver Herring (Spratelloides gracilis) Using the Response Surface Methodology

Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is to explore whether VF technology can be applied to...

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Detalles Bibliográficos
Autores principales: Chien, Hung-I, Hwang, Chiu-Chu, Lee, Yi-Chen, Huang, Chun-Yung, Chen, Shu-Chuan, Kuo, Chia-Hung, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572491/
https://www.ncbi.nlm.nih.gov/pubmed/37835185
http://dx.doi.org/10.3390/foods12193533

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572491/
https://www.ncbi.nlm.nih.gov/pubmed/37835185
http://dx.doi.org/10.3390/foods12193533

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