Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling

Author:

Li Jinlin,Zhang Quan,Peng Bin,Hu Mingming,Zhong Bizhen,Yu Cheng-weiORCID,Tu Zongcai

Funder

National Natural Science Foundation of China

Education Department of Jiangxi Province

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science

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5. Effect of frying on the lipid oxidation and volatile substances in grass carp (Ctenopharyngodon idellus) fillet;Hu;Journal of Food Processing and Preservation,2022

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