Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish

MI Xinxin, ZHENG Xi, TANG Mi, DAI Hongjie, MA Liang, ZHANG Yuhao

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 61-71.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 61-71. DOI: 10.13995/j.cnki.11-1802/ts.041325

Impact of superheated steam technology on ‘crispy outside and tender inside’ quality characteristics and flavor of roasted fish

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(16): 61-71 https://doi.org/10.13995/j.cnki.11-1802/ts.041325

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