Exploring the microwave non-thermal effects on the fatty acid composition of Atlantic salmon (Salmo salar) during pasteurization using the same time–temperature profiles method.
| Autor: | Leiqi Hu1,2, Yifen Wang3, Changkai Guo1,2, Keqiang Lai1,2, Donglei Luan1,2 dlluan@shou.edu.cn |
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| Zdroj: | Journal of Food Processing & Preservation. Nov2021, Vol. 45 Issue 11, p1-10. 10p. |
| Databáze: | Business Source Ultimate |
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