Effect of core temperature on the oxidation of lipids and proteins during steam cooking of large-mouth bass (Micropterus salmoides)

• Autorzy: Wang K. , Bao Y. , Yang H. , Wang Y. , Chen D. , Regenstein J.M. , Zhou P.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2020
• Tom: 70
• Numer: 3
• Opis fizyczny: p.301-312,fig.,ref.

Twórcy

autor

Wang K.

• State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
• School of Food Science and Technology, Jiangnan University, Wuxi, China

autor

Bao Y.

• State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

autor

Yang H.

• State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

autor

Wang Y.

• Hangzhou Robam Appliances Co., Ltd., Hangzhou, China

autor

Chen D.

• Hangzhou Robam Appliances Co., Ltd., Hangzhou, China

autor

Regenstein J.M.

• Department of Food Science, Cornell University, Ithaca, USA

autor

Zhou P.

• State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Identyfikatory

DOI

10.31883/pjfns/125836