Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
Xiaoying Luo, Shuting Xiao, Qiufeng Ruan, Qin Gao, Yueqi An, Yang Hu, Shanbai Xiong
Topics & Concepts
SteamingFlavorChemistryAromaBoilingFood scienceOdorElectronic noseTasteMicrowaveElectronic tongueOrganic chemistryMaterials scienceNanotechnologyPhysicsQuantum mechanicsBiochemical effects in animalsMeat and Animal Product QualityFood Quality and Safety Studies