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Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat-based fried snacks.
Nawaz, Asad; Xiong, Zhouyi; Li, Qing; Xiong, Hanguo; Irshad, Sana; Chen, Lei; Wang, Pengkai; Zhang, Mongchao; Hina, Sundas; Regenstein, Joe M.
Afiliação
  • Nawaz A; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Xiong Z; Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China.
  • Li Q; Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China.
  • Xiong H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Irshad S; School of Environmental Studies, China University of Geo Sciences, Wuhan, China.
  • Chen L; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Wang P; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Zhang M; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
  • Hina S; Department of Food Science and Technology, Government College, Woman University, Faisalabad, Pakistan.
  • Regenstein JM; Department of Food Science, Cornell University, Ithaca, NY, USA.
J Sci Food Agric ; 99(13): 5771-5777, 2019 Oct.
Article em En | MEDLINE | ID: mdl-31162676
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lanches / Carne Limite: Animals / Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lanches / Carne Limite: Animals / Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido