Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (<i>Andrias davidianus</i>) Meatballs

<div>GC-IMS spectra of giant salamander meatball before and after frying. (a) Three-dimensional view; (b) two-dimensional view.</div>

Journal of Food Quality

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Figure 2

Figure 2: Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (<i>Andrias davidianus</i>) Meatballs 

Journal of Food Quality

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Figure 2