Influence of thermal processing on sensory profile of crayfish meat-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of thermal processing on sensory profile of crayfish meat

Published:2024-09 Issue: Volume:37 Page:100992
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Zhou Mingzhu,Chen Gehui,Liu Xuan,OuYang Yu,Yu Wei,Xiong Guangquan,Wang Lan,Wang Chao,Qiao Yu

Funder

Innovation Team Project for Modern Agricultural Industrious Technology System of Shandong Province

Science and Technology Program of Hubei Province

Zhejiang Province Public Welfare Technology Application Research Project

Health Commission of Hubei Province

Publisher

Elsevier BV

Reference39 articles.

1. Aroma compounds identified in cooked meat: a review;Amjad;Food Res. Int.,2022

2. Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix);An;Food Chem.,2022

3. Deep fat frying of foods: a critical review on process and product parameters;Asokapandian;Crit. Rev. Food Sci. Nutr.,2020

4. Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers;Bou;Food Control,2012

5. A comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying;Cao;J. Am. Oil Chem. Soc.,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP