Significant fat reduction in deep‐fried kamaboko by fish...

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Journal of the Science of Food and Agriculture 2018 / 12

Significant fat reduction in deep‐fried kamaboko by fish protein hydrolysates derived from common carp ( Cyprinus carpio )

Zeng, Qingzhu, Dai, Bingrui, Yang, Yuan, Su, Dongxiao, Feng, Shilun, He, Shan, Tian, Bin
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9538
Date:
December, 2018
File:
PDF, 1.17 MB
english, 2018
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