Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing

Published 2020 View Full Article

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Title
Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 60, Issue -, Pages 102305
Publisher
Elsevier BV
Online
2020-01-24
DOI
10.1016/j.ifset.2020.102305

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