Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process
Changkai Guo, Yifen Wang, Donglei Luan
Topics & Concepts
PasteurizationFood scienceMicrowaveChemistryThermalMicroorganismFatty acidBacteriaBiochemistryBiologyMeteorologyPhysicsQuantum mechanicsGeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides