Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets
The objective of this study was to investigate the effects of vacuum frying on the product quality of desalted grass carp fillets. Parameters of included moisture content, oil content, color values, and textures (hardness, chewiness, and springiness) were used to evaluate the pro- duct quality. Resu...
| Main Authors: | , , |
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| Format: | Journal Article |
| Published: |
Taylor & Francis
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/12380 |