Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food
Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food
Authors
Keywords
Microwave, Crayfish, Cooking evaluation, Boiling, Reaction kinetics, Maturity value
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