Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)
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DOI: 10.3390/foods9020196
Abstract: The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest… read more here.
Keywords: fish lvd; characteristics textural; yellow croaker; dried fish ... See more keywords