Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps-Reference-Cited by-同舟云学术

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Published:2021-10 Issue: Volume:128 Page:108195
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Yang Dan,Wu Gangcheng,Lu Yun,Li Peiyan,Qi Xiguang,Zhang Hui,Wang Xingguo,Jin Qingzhe

Funder

Jiangnan University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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

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