Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs
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DOI: 10.1016/j.ifset.2020.102365
Abstract: Abstract In order to investigate the influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs, different ultrasound powers (0, 200, 400, 600 and 800 W) were applied during frying (12 min, 160 °C). The thiobarbituric acid… read more here.
Keywords: influences ultrasonic; flavor characteristics; frying flavor; ultrasonic assisted ... See more keywords