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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |