Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying
Mingchih Fang, Guan-Jing Huang, Wen‐Chieh Sung
Topics & Concepts
Food scienceFlavorBrowningMouthfeelMoistureTasteChemistryFish <Actinopterygii>Water contentTexture (cosmology)Materials scienceComposite materialBiologyFisheryImage (mathematics)Organic chemistryRaw materialArtificial intelligenceGeotechnical engineeringComputer scienceEngineeringEdible Oils Quality and AnalysisDate Palm Research Studies