Art

J-GLOBAL ID：201702225706045965   Reference number：17A0169423

Research of processing techniques of Sichuan-flavor breaded fried silurus meridionalis chen

川味裹粉 味調製法の研究【JST・京大機械翻訳】

Author (4)： Gu Xia (School of Food and Bioengineering,Xihua University) ,  Deng Weize (School of Food and Bioengineering,Xihua University) ,  Yan Tianlong (School of Food and Bioengineering,Xihua University) ,  Li Mingyuan (School of Food and Bioengineering,Xihua University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 11  Page： 222-225,231  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The processing techniques of S...

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Thesaurus term： Zingiber officinale ,  sensory test ,  *powder ,  optimum condition ,  hardness ,  Foeniculum vulgare ,  grape ,  chewiness ,  curing(salting) ,  frying ,  soy sauce ,  *river ,  seasoning(condiment) ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  carboxylate(salt) ,  dicarboxylic acid ,  primary amine ,  carboxamide ,  vinyl compound ,  unsaturated carboxylic acid

Author keywords (3)： breaded fried silurus meridionalis chen ,  Sichuan-flavor ,  processing techniques

JST classification (2)： Meat products  (FJ12033F) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (2)： Sodium Glutamate ,  Acrylamide

Terms in the title (4)： 川 ,  味 ,  調製法 ,  研究