Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus).
- Resource Type
- Article
- Source
- Foods; Sep2022, Vol. 11 Issue 17, p2710, 14p
- Subject
DEEP frying FISH fillets COMPARATIVE studies FRYING SENSORY evaluation - Language
- ISSN
- 23048158