Evaluating the effect of an emerging microwave-assisted induction heating (MAIH) on the quality and shelf life of prepackaged Pacific white shrimp Litopenaeus vannamei stored at 4°C in Taiwan
Yi‐Chen Lee, Yung‐Hsiang Tsai, Chiu‐Chu Hwang, C. S. LIN, Yu‐Ru Huang
Topics & Concepts
ShrimpLitopenaeusShelf lifeFood scienceBoilingChemistryLightnessTotal Viable CountAnimal scienceBiologyFisheryPhysicsGeneticsBacteriaOpticsOrganic chemistryFood Drying and ModelingMeat and Animal Product QualityFreezing and Crystallization Processes