doi.org/10.1016/j.foodchem.2021.131260

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

..., Shanbai Xiong
52
Food Chemistry9.80
Volume: 372, Pages: 131260 - 131260
Published: Sep 29, 2021
Paper Fields
Paper Details
Title
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
DOI
doi.org/10.1016/j.foodchem.2021.131260
Published Date
Sep 29, 2021
Journal
Food Chemistry
Volume
372
Pages
131260 - 131260
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