Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, vola...

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Detalles Bibliográficos
Autores principales: Alahmad, Kamal, Xia, Wenshui, Jiang, Qixing, Xu, Yanshun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625968/
https://www.ncbi.nlm.nih.gov/pubmed/34829116
http://dx.doi.org/10.3390/foods10112837