Zobrazeno 1 - 1
of 1
pro vyhledávání: '"LU Xue-ning"'
Publikováno v:
Shipin yu jixie, Vol 39, Iss 3, Pp 194-200 (2023)
Objective: This study aimed to solve the problem of the low utilization rate of mackerel and the single taste of fish chips. Methods: The specific volume, crispness, hardness, color, fat and acrylamide content of mackerel-yam fish chips made by froze
Externí odkaz:
https://doaj.org/article/5d52c21fd25e4471af58ab2cfd464deb
