Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)

The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic...

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Detalles Bibliográficos
Autores principales: Lee, Yi-Chen, Lin, Chung-Saint, Zeng, Wei-Han, Hwang, Chiu-Chu, Chiu, Kuohsun, Ou, Tsung-Yin, Chang, Tien-Hsiang, Tsai, Yung-Hsiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535352/
https://www.ncbi.nlm.nih.gov/pubmed/34681348
http://dx.doi.org/10.3390/foods10102299

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535352/
https://www.ncbi.nlm.nih.gov/pubmed/34681348
http://dx.doi.org/10.3390/foods10102299

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