Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking.
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| Title: | Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking. |
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| Authors: | Liu, Hongyun1,2 (AUTHOR), Ling, Xiaochan1,2 (AUTHOR), Li, Feng1,2 (AUTHOR), Kong, Fanbin3 (AUTHOR), Tang, Juming4 (AUTHOR), Shi, Hu1,2 (AUTHOR), Jiao, Yang1,2 (AUTHOR) yjiao@shou.edu.cn |
| Source: | Food Biophysics. Mar2025, Vol. 20 Issue 1, p1-16. 16p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 15571858 |
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| DOI: | 10.1007/s11483-024-09922-x |
