Thermal degradation characteristics of amino acids in rainbow trout fillets during traditional high temperature short time processing and microwave processing
Yajing Wang, Yifen Wang, Donglei Luan
Topics & Concepts
Rainbow troutMicrowaveFish processingDegradation (telecommunications)ThermalChemistrySterilization (economics)Food scienceMaterials scienceFish <Actinopterygii>FisheryBiologyEconomicsTelecommunicationsComputer scienceQuantum mechanicsForeign exchange marketMonetary economicsMeteorologyForeign exchangePhysicsMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality