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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 2
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Articles

Textural and Sensory Properties of Herring (Clupea harengus) Cubes in Chinese-Type Paste as Affected by Prefrying Methods

Yujing GaoState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Yingqiang WangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Arun S. MujumdarState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;Department of Mechanical Engineering, National University of Singapore, Singapore
&
Weiping ChenZhejiang Shanshuilang Food Company, Zhejiang Hangzhou, China
Pages 179-190 | Published online: 04 Feb 2015

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Huibo Wang, Zhisheng Pei, Qianwen Zheng, Pan Wen, Chuan Li, Yunsheng Xu, Changfeng Xue, Xiaoqin Wang & Xuanri Shen. (2022) Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying. Journal of Aquatic Food Product Technology 31:8, pages 747-762.
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Huizhi Chen, Min Zhang & Zhongxiang Fang. (2014) Vacuum Frying of Desalted Grass Carp (Ctenopharyngodon idellus) Fillets. Drying Technology 32:7, pages 820-828.
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