Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Cololabis saira)
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DOI: 10.3390/foods12102000
Abstract: The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and… read more here.
Keywords: quality; pasteurization; microwave pasteurization; moisture ... See more keywords