HIGHLIGHTS
- who: Ye Zhu et al. from the College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China have published the article: Combined Effects of Cold and Hot Air Drying on Physicochemical Properties of Semi-Dried Takifugu obscurus Fillets, in the Journal: Foods 2023, 1649 of /2023/
- what: This study provides a theoretical basis to improve research on and development of the most suitable drying method for semi-dried T. obscurus in industrial applications.
SUMMARY
Hot air drying (HAD) in the processing of aquatic products-although higher temperatures can improve drying . . .
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