Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei
Caiyu Zhang, Renli Shi, Weihua Liu, Zhiyue Xu, Si Mi, Yaxin Sang, Wenlong Yu, Xianghong Wang
Topics & Concepts
PenaeusSteamingShrimpFood scienceFish processingChemistryFood processingBiochemistryFisheryFish <Actinopterygii>BiologyAquaculture Nutrition and GrowthInsect Utilization and EffectsMeat and Animal Product Quality