Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Haihua Ning"'
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100114- (2022)
This study aimed to investigate the effect of temperature and time changes in two typical thermal processing procedures, frying and baking, on squid quality. Increasing the frying/baking temperature and prolonging the time significantly impacted colo
Externí odkaz:
https://doaj.org/article/6bc63a5749f24e2eba71a80c105d9c75