Effect of pre‐frying on distribution of protons and physicochemical qualities of mackerel-Reference-Cited by-同舟云学术

Effect of pre‐frying on distribution of protons and physicochemical qualities of mackerel

Author:

Zhang Wei¹,Cheng Shasha¹²³⁴,Wang Siqi¹,Yi Kuan¹,Sun Shan¹,Lin Junxin¹,Tan Mingqian¹²³⁴,Li Dongmei¹²³⁴^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China

2. National Engineering Research Centre of Seafood Dalian Polytechnic University Dalian 116034 China

3. Engineering Research Centre of Seafood of Ministry of Education of China Dalian Polytechnic University Dalian 116034 China

4. Collaborative Innovation Centre of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference48 articles.

1. Vacuum frying process of gilthead sea bream (Sparus aurata) fillets;Andrés‐Bello A;Food Sci Technol,2010

5. Formation of ester bound 2‐ and 3‐MCPD and esterified glycidol in deep‐fried and pickled herring products;Sybille M;Eur J Lip Sci Technol,2018

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