Effect of heat‐treatment times on the microstructure and water absorption properties of sea cucumber

Author:

Yu Xiliang12,Wei Shibiao12,Zhao Meiyu12,Li Yanxin12,Huang Yizhen12,Kunihiko Konno2,Dong Xiuping12ORCID

Affiliation:

1. Academy of Food Interdisciplinary Science, School of Food Science and Technology Dalian Polytechnic University Dalian 116034 Liaoning China

2. National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing Dalian 116034 Liaoning China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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