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Effects of Radio Frequency Tempering on the Temperature Distribution and Physiochemical Properties of Salmon (Salmo salar)

Salmon (Salmo salar) is a precious fish with high nutritional value, which is perishable when subjected to improper tempering processes before consumption. In traditional air and water tempering, the medium temperature of 10 °C is commonly used to guarantee a reasonable tempering time and product qu...

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Detalles Bibliográficos
Autores principales:	Han, Rong, He, Jialing, Chen, Yixuan, Li, Feng, Shi, Hu, Jiao, Yang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953369/ https://www.ncbi.nlm.nih.gov/pubmed/35327315 http://dx.doi.org/10.3390/foods11060893

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