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...

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Detalles Bibliográficos
Autores principales: Chang, Lili, Lin, Songyi, Zou, Bowen, Zheng, Xiaohan, Zhang, Simin, Tang, Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824904/
https://www.ncbi.nlm.nih.gov/pubmed/33466563
http://dx.doi.org/10.3390/foods10010098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824904/
https://www.ncbi.nlm.nih.gov/pubmed/33466563
http://dx.doi.org/10.3390/foods10010098

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