Foodborne Hazards and Novel Technologies in Ready‐to‐Eat Crustaceans
ABSTRACT The market for ready‐to‐eat (RTE) crustaceans has been expanding in recent years. Conventional heating (CH) (boiling and steaming) has been used for decades for the processing of RTE crustaceans. However, some disadvantages, such as lack of uniformity of heating, low heat transfer efficienc...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Wiley
2025-11-01
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| coleção: | Food Frontiers |
| Assuntos: | |
| Acesso em linha: | https://doi.org/10.1002/fft2.70112 |
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