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Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying
In this study, the quality changes of grass carp fillets dried by microwave‐hot‐air combined drying under different microwave time were investigated. The salted fillets were dried at 385 W microwave with different time (0, 2, 4, 6, 8, and 10 min), followed by 65℃ hot air to the end. The quality of f...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455962/ https://www.ncbi.nlm.nih.gov/pubmed/32884697 http://dx.doi.org/10.1002/fsn3.1708 |