Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00966-0
Abstract: Five thawing methods such as flow water thawing, ultrasonic flowing water thawing, air thawing, microwave thawing and low temperature thawing were used, and the physical, chemical properties and structure of mackerels after thawing were assessed.… read more here.
Keywords: low temperature; water; water thawing; flow water ... See more keywords