Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
The effects of different frying temperatures (150, 175, 200, 225 and 250° C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time.
B Wang, H Li, Z Huang, B Kong, Q Liu, H Wang… - Meat Science, 2021 - europepmc.org
The effects of different frying temperatures (150, 175, 200, 225 and 250 C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time.
B Wang, H Li, Z Huang, B Kong, Q Liu, H Wang, M Xu… - 2021 - cabidigitallibrary.org
The effects of different frying temperatures (150, 175, 200, 225 and 250° C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
Dynamic changes in the qualities and heterocyclic aromatic amines of roasted pork induced by frying temperature and time
B Wang, H Li, Z Huang, B Kong, Q Liu… - Meat …, 2021 - pubmed.ncbi.nlm.nih.gov
The effects of different frying temperatures (150, 175, 200, 225 and 250° C) and times (0.5,
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …
1.0, 1.5, 2.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and …