Effects of Thermal Processing Methods on the Quality Changes of Thick-Shelled Mussels
To explore the quality changes of mussels during thermal processing, the effects of five thermal processing methods: boiling water heating (BH), steam heating (SH), microwave heating (MH), vacuum water bath heating (VH), and air circulation heating (AH) on the drip loss rate, color, and texture char...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-027.pdf |
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