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

<div>PCA score and biplot diagram of volatile flavor compounds of giant salamander meatball before and after two frying methods. (a) Score plot; (b) biplot diagram.</div>

Journal of Food Quality

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Figure 6

Figure 6: 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 6