Quality Change of Crayfish (Procambarus clarkii) Tail during Frying
Sensory evaluation, texture analyzer, low field-nuclear magnetic resonance (LF-NMR) and scanning electron microscope were used in this study for analyzing the changes of moisture, sensory quality, color, texture and microstructure of crayfish tail during frying, and the correlation between relaxatio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070134 |