HIGHLIGHTS
- who: Xiaotong Ge and colleagues from the College of Food Science and Technology, Shanghai Ocean University, Shanghai, China have published the Article: Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber, in the Journal: Foods 2022, 2616 of /2022/
- what: To provide recommendations to users regarding which thawing method for cucumbers entails lower quality losses in this study the authors compared the water retention mechanical properties protein properties and microstructures of cucumbers post-thawing by means of different thawing approaches including refrigerator thawing (RT) air thawing (AT) water . . .
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