Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks
Nawaz, Asad, Xiong, Zhouyi, Li, Qing, Xiong, Hanguo, Irshad, Sana, Chen, Lei, Wang, Pengkai, Zhang, Mongchao, Hina, Sundas, Regenstein, Joe M
Published in Journal of the science of food and agriculture (01.10.2019)
Published in Journal of the science of food and agriculture (01.10.2019)
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