Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps
Dan Yang, Gangcheng Wu, Yun Lu, Peiyan Li, Xiguang Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin
Topics & Concepts
Food scienceViscosityDegradation (telecommunications)Materials scienceChemistryAbsorption (acoustics)Scanning electron microscopeMicrostructureComposite materialTelecommunicationsComputer scienceEdible Oils Quality and AnalysisPostharvest Quality and Shelf Life ManagementIsotope Analysis in Ecology