Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Publication date: Available online 29 April 2021Source: Food ControlAuthor(s): Dan Yang, Gangcheng Wu, Yun Lu, Peiyan Li, Xiguang Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin
Source: Food Control - Category: Food Science Source Type: research
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