Cooking and pasteurizing evaluation of barramundi (Lates calcarifer) meats subjected to an emerging microwave-assisted induction heating (MAIH) technology
Yung‐Hsiang Tsai, Chiu‐Chu Hwang, Jun-Cheng Kao, Tsung-Yin Ou, Tien‐Hsiang Chang, Shih‐Hsiung Lee, Yi‐Chen Lee
Topics & Concepts
BarramundiLatesChewinessPasteurizationFood scienceContaminationSea bassMicrowave heatingChemistryMicrowaveMaterials scienceFisheryBiologyFish <Actinopterygii>EcologyPhysicsQuantum mechanicsMeat and Animal Product QualityFood Drying and ModelingFreezing and Crystallization Processes