APPLICATION-ORIENTED NON-THERMAL PLASMA IN CHEMICAL REACTION ENGINEERING: A REVIEW



Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

The quality changes of duck meat during thermal sterilization using microwave, stepwise retort and general retort heating were evaluated.Results showed that compared with stepwise retort and general retort, duck meat subjected to microwave showed significantly higher gumminess, chewiness, cohesiveness and resilience as well as glutamic acid, lysine

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