Changes in Myosin from Silver Carp (<i>Hypophthalmichthys molitrix</i>) under Microwave-Assisted Water Bath Heating on a Multiscale
To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating, MH—microwave heating) on secondary and tert...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/8/1071 |