Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food-Reference-Cited by-同舟云学术

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

Published:2020-06 Issue: Volume:62 Page:102368
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

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

Funder

National Natural Science Foundation of China

National “Thirteenth Five-Year” Plan for Science & Technology

Ministry of Agriculture and Rural Affairs of the People's Republic of China

National First-class Discipline Program of Food Science and Technology

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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