Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food - Concepedia

Concepedia

Publication | Closed Access

Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food

45

Citations

38

References

2020

Year

Hailong Fan, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Shenyan Ma, Wenguo Zhou, Hao Zhang

Innovative Food Science & Emerging Technologies

AquacultureRadiofrequency HeatingConduction HeatingHeat-induced Quality ChangesProcambarus ClarkiaOhmic HeatingFood QualityFood SafetyHealth Sciences

References

	Year	Citations

Page 1