Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber
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DOI: 10.3390/foods11172616
Abstract: To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant… read more here.
Keywords: sea cucumbers; instant sea; frozen instant; different thawing ... See more keywords