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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2013
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| Materias: | |
| 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 |