Effect of Frying Conditions on Self-Heating Fried Spanish Mackerel Quality Attributes and Flavor Characteristics
In this study, we investigated the effects of different frying conditions on the quality characteristics of fried Spanish mackerel (<i>Scaberulous niphonius</i>) to address the food quality degradation of self-heating fish products after frying, sterilization, and reheating. Furthermore,...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/1/98 |