Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of...
Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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Contents
Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (Hypophthalmichthys nobilis). The processed and fresh samples were subjected to the chemical analysis of (amino acids, minerals, volatile compounds, fatty acids, and vitamins) as well...
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Full title
Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (Hypophthalmichthys nobilis) Fillets
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TN_cdi_doaj_primary_oai_doaj_org_article_49f6f6818c8d462db436bca3f6676c6b
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_49f6f6818c8d462db436bca3f6676c6b
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods10112837
