Physicochemical, microstructural, and microbial qualities of dehydrated Tuna chunks: Effects of microwave power and drying methods
Author:
Affiliation:
1. Visakhapatnam Research Centre of ICAR‐Central Institute of Fisheries Technology Visakhapatnam India
2. Advanced Analytical Laboratory Andhra University Visakhapatnam India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15426
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