Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage-Reference-Cited by-同舟云学术

Retardation of quality loss and extension of shelf life of prepackaged hard clam heating by a novel microwave-assisted induction heating (MAIH) during refrigerated storage

Published:2022-11 Issue: Volume:141 Page:109187
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Tsai Yung-Hsiang,Hwang Chiu-Chu,Zeng Wei-Han,Huang Yu-Ru,Ou Tsung-Yin,Chang Tien-Hsiang,Lee Shih-Hsiung,Lee Yi-Chen

Funder

National Kaohsiung University of Science and Technology

Ministry of Science and Technology, Taiwan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference25 articles.

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3. Shelf life evaluation of a ready-to-eat black clam (Villorita cyprinoides) product in indigenous retort pouches;Bindu;Journal of Food Engineering,2007

4. Sous vide cook-chill mussel (Mytilus galloprovincialis): Evaluation of chemical, microbiological and sensory quality during chilled storage (3°C);Bongiorno;LWT - Food Science and Technology,2018

5. Microwave food processing- A review;Chandrasekaran;Food Research International,2013

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