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Journal description
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Details for article 28 of 57 found articles
| Title: |
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying |
| Author: |
Tan, Hongyuan Shen, Lingwei Zhou, Mingzhu Huang, Qi Liu, Xuan Wei, Lingyun Qiao, Yu |
| Appeared in: |
International journal of gastronomy and food science |
| Paging: | Volume 39 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 28 of 57 found articles
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