Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology-Reference-Cited by-同舟云学术

Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology

Published:2022-08 Issue: Volume:80 Page:103089
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tsai Yung-Hsiang,Hwang Chiu-Chu,Kao Jun-Cheng,Ou Tsung-Yin,Chang Tien-Hsiang,Lee Shih-Hsiung,Lee Yi-Chen

Funder

National Kaohsiung University of Science and Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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