Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology.

Hwang, Chiu-Chu; Chien, Hung-I; Lee, Yi-Chen; Kao, Jun-Cheng; Huang, Yu-Ru; Huang, Ya-Ling; Huang, Chun-Yung; Tsai, Yung-Hsiang

Hwang, Chiu-Chu; Chien, Hung-I; Lee, Yi-Chen; Kao, Jun-Cheng; Huang, Yu-Ru; Huang, Ya-Ling; Huang, Chun-Yung; Tsai, Yung-Hsiang.

Afiliação

Hwang CC; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Chien HI; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Lee YC; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Kao JC; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Huang YR; Department of Food Science, National Ilan University, Ilan 260, Taiwan.
Huang YL; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Huang CY; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.
Tsai YH; Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811213, Taiwan.

Foods ; 12(16)2023 Aug 21.

Article em En | MEDLINE | ID: mdl-37628139