Effects on quality of crayfish (Procambarus clarkii) meat treated with different thermal processing methods
This study employed four thermal processing methods to cook crayfish meat, including hot-water steaming (HS), hot-water boiling, cold-water steaming (CS), and cold-water boiling (CB). The results indicated that the four thermal treatments had varying effects on the nutritional composition, texture,...
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| 主要な著者: | , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Tsinghua University Press
2025-06-01
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| シリーズ: | Food Science of Animal Products |
| 主題: | |
| オンライン･アクセス: | https://www.sciopen.com/article/10.26599/FSAP.2025.9240118 |
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