Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 647-653

  Wu, Tao ^a   Mao, Linchun ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Grass carp; Hot air drying; Microwave drying; Nutrition; Odorous property

Indexed keywords

ANISIDINE; MONOUNSATURATED FATTY ACID; PEROXIDE; POLYUNSATURATED FATTY ACID; REAGENT; SATURATED FATTY ACID;

AMINO ACID COMPOSITION; ARTICLE; CARP; FAT CONTENT; LIPID COMPOSITION; MICROWAVE IRRADIATION; NONHUMAN; NUTRITIONAL VALUE; ODOR; PROTEIN CONTENT; SOLUBILIZATION;

CTENOPHARYNGODON; CTENOPHARYNGODON IDELLA;

EID: 42749088538     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.058     Document Type: Article

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