Exploring the microwave non‐thermal effects on the fatty acid composition of Atlantic salmon (Salmo salar) during pasteurization using the same time–temperature profiles method

The non‐thermal effects of microwave fields on the fatty acid composition of pasteurized Atlantic salmon were investigated using the same time–temperature profiles method. Two pasteurization processes with same time–temperature profiles were designed using a microwave processing system and a water b...

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Veröffentlicht in:	Journal of food processing and preservation 2021-11, Vol.45 (11), p.n/a
Hauptverfasser:	Hu, Leiqi, Wang, Yifen, Guo, Changkai, Lai, Keqiang, Luan, Donglei
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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