Comparison of Quality Characteristics of Air-fried Squid with Application of Shiitake-flavored High Internal Phase Emulsion/Liquid Oil Coating

LUO Xiaolin; PAN Jinfeng; XU Xianbing

doi:10.13982/j.mfst.1673-9078.2022.12.0562

Home>Articles>Comparison of Quality Characteristics of Air-fried Squid with Application of Shiitake-flavored High Internal Phase Emulsion/Liquid Oil Coating

DOI: 10.13982/j.mfst.1673-9078.2022.12.0562

Comparison of Quality Characteristics of Air-fried Squid with Application of Shiitake-flavored High Internal Phase Emulsion/Liquid Oil Coating

LUO Xiaolin

PAN Jinfeng

XU Xianbing

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Publication Date：2022-12-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 51-58 )

Modern Food Science & Technology

EIISTICPKU

ISSN：1673-9078

Year, Vol.(Issue)：2022,38(12)