ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skin[J]. South China Fisheries Science, 2006, 2(1): 62-65.
Citation: ZHOU Wanjun, WU Yanyan, LI Laihao, XU Zezhi, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, CEN Jianwei. Study on the processing technology of instant fried fish skin[J]. South China Fisheries Science, 2006, 2(1): 62-65.
shu

Study on the processing technology of instant fried fish skin

    Graphical Abstract
    • Abstract
  • The technology of instant fried fish skin was studied, using the castoff of tilapia fillets, in order to improve the economical efficient and promote the development of aquaculture. Through the tests of seasoning formula, fried temperature and sensory evaluation, the optimal technological condition was determined.
    • FullText(HTML)
  • loading
    • References (6)
    • Related Articles

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return