Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury ( <i>Cololabis saira</i> ) using extracted fatty acids as the indicator-Reference-Cited by-同舟云学术

Effects of high‐temperature short‐time processing on nutrition quality of Pacific saury ( Cololabis saira ) using extracted fatty acids as the indicator

Published:2022-09-17 Issue:1 Volume:11 Page:157-167
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Ding Kaihui¹²,Wang Yifen³,Luan Donglei¹²^ORCID

Affiliation:

1. Engineering Research Center of Food Thermal‐Processing Technology Shanghai Ocean University Shanghai China

2. College of Food Science and Technology Shanghai Ocean University Shanghai China

3. Biosystems Engineering Department Auburn University Auburn Alabama USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3048

Reference47 articles.

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4. Asghari L. Zeynali F. &Sahari M. A.(2013).Effects of boiling deep‐frying and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids total protein and minerals 29(4) 847–853.https://doi.org/10.1111/jai.12212

5. Thermal processing and quality: Principles and overview

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