Changes in Quality of Purse Red Carp during Deep-frying at Different Temperatures
Wuyuan purse carp, a unique dish in Jiangxi, was nutritious and delicious. The effects of temperatures (120, 140, 160, 180 ℃) and times (2, 4, 6, 8 min) on sensory quality, physicochemical properties and flavor of purse carp during frying were investigated, with changes in apparent quality (texture,...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100091 |
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