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

已完结 20 由 MMBA 发布于 2025/11/18 18:32:22

DOI:10.1016/j.foodcont.2021.108509
作者：Yi-Chen Lee ,?Yung-Hsiang Tsai ,?Chiu-Chu Hwang ,?Chih-Ying Lin ,?Yu-Ru Huang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Microwave-assisted induction heating (MAIH) is an emerging alternative technology for shrimp cooking over traditional heating technologies. This study evaluated the effect of the MAIH and bo

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