Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review
Nianwen Zhang, Chaofan Guo, Na Luo, Xingwei Wang, Xingwei Wang, Xiaoyu Yin, L. C. Qian, Jianxin Cao, Xuejiao Wang, Xuejiao Wang
Topics & Concepts
Food scienceChemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFreezing and Crystallization Processes