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Optimization of vacuum frying condition for producing silver carp surimi chips.

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第一作者： Jiamiao,Hu

第一单位： China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China.

作者： Jiamiao,Hu ^[1] ; Hongliang,Zeng ^[2] ; Changjun,Deng ^[2] ; Peixing,Wang ^[3] ; Liyi,Fan ^[3] ; Baodong,Zheng ^[2] ; Yi,Zhang ^[2]

作者单位： China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China. ^[1] China-Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou China.;College of Food Science Fujian Agriculture and Forestry University Fuzhou China. ^[2] College of Food Science Fujian Agriculture and Forestry University Fuzhou China. ^[3]

关键词 chips oil oxidation silver carp surimi vacuum frying

DOI 10.1002/fsn3.1077

PMID 31428339

发布时间 2023-10-13

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Food science & nutrition

2019年7卷8期

2517-2526页

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Food science & nutrition

2019年7卷8期

2517-2526页

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Optimization of vacuum frying condition for producing silver carp surimi chips.

Food science & nutrition

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Optimization of vacuum frying condition for producing silver carp surimi chips.

Food science & nutrition

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Food science & nutrition

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