Effect of Different Drying Processes on the Protein Degradation and Sensory Quality of Layú: A Chinese Dry-Curing Grass Carp
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.794830
Reference35 articles.
1. Study of moisture and salt transfers during salting of sardine fillets
2. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling
3. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage
4. FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW
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