Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (<i>Hypophthalmichthys molitrix</i>)
Silver carp (<i>Hypophthalmichthys molitrix</i>) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents we...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/17/3169 |