Preparation and Quality Analysis of Sodium-Reduced Fried Fish Cakes

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of...

Descripción completa

Detalles Bibliográficos
Autores principales: Hwang, Hyun-Jung, Choi, So-Yeon, Lee, Seung-Cheol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2013
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892489/
https://www.ncbi.nlm.nih.gov/pubmed/24471137
http://dx.doi.org/10.3746/pnf.2013.18.3.222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892489/
https://www.ncbi.nlm.nih.gov/pubmed/24471137
http://dx.doi.org/10.3746/pnf.2013.18.3.222

Ejemplares similares